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Watercress & Endive Salad

Nutrition per serving    (USDA % daily values)
CAL
134
FAT
22%
CHOL
52%
SOD
17%

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Ingredients for 4 servings

2 tablespoons lemon juice

1/2 cup fresh corn kernels

1/4 teaspoon salt

3/4 teaspoon freshly grated lemon zest

Freshly ground pepper, to taste

2 heads Belgian endive, trimmed and leaves separated

4 cups watercress, tough stems removed

2 hard-boiled eggs, (see Tip), grated through the large holes of a box grater

1 tablespoon extra-virgin olive oil

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