Bresaola Salad

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Rachael Ray
Nutrition per serving    (USDA % daily values)
CAL
468
FAT
75%
CHOL
64%
SOD
48%

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Ingredients for 4 servings

8 cups arugula

1 lemon, juiced

Extra virgin olive oil (EVOO), for drizzling

Coarse salt

A small chunk Parmigiano Reggiano cheese, 1/3 pound minimum

1 pound bresaola (cured beef, like prosciutto), available at deli counter

1 can artichoke hearts in water, drained

4 sprigs rosemary

A handful flat leaf parsley

1/2 cup caper berries, drained

Aged balsamic vinegar, for drizzling (look for 6 plus years of age, widely available in many markets)

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