Celery And Portobello Salad

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

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Ingredients for 4 servings

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

4 large portobello mushroom caps, wiped clean with damp towel

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

1 cup arugula leaves, chopped

1 cup torn or shredded basil leaves, about 20 leaves

1 lemon, juiced

Extra virgin olive oil (EVOO), for drizzling

Salt and pepper

Chunk of Parmigiano Reggiano, for shavings

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