Celery And Portobello Salad Recipe

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Rachael Ray on Food Network
Nutrition per serving    (USDA % daily values)
CAL
77
FAT
4%
CHOL
0%
SOD
7%

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Ingredients for 4 servings

1 cup coarsely chopped flat-leaf parsley , half a bunch

1 cup torn or shredded basil leaves, about 20 leaves

6 ribs of celery with leafy tops, wiped clean and thinly sliced on an angle

1 cup arugula leaves, chopped

Salt and pepper

1 lemon, juiced

Extra virgin olive oil, for drizzling

Chunk of Parmigiano-Reggiano, for shavings

4 large portobello mushroom caps, wiped clean with damp towel

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