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E-Book:
31
Printed Book:
31
"I Love My Liver" Herb Salad
In a large bowl combine the herbs, arugula and fennel. Season with salt and pepper. Toss the salad to blend ingredients and serve with vinaigrette.
Ingredients:
1)
flat-leafy parsley, stemmed : 3 cup
2)
fresh basil, stemmed : 3 cup
3)
fresh chives, chopped : 1 cup
4)
fresh tarragon, stemmed : 0.5 cup
5)
arugula leaves : 2 cup
6)
fennel bulb, halves, cored and thinly sliced : 1
7)
radishes, thinly sliced : 2
8)
sea salt, to taste :
9)
black pepper, to taste :
10)
vinaigrette : 0.5 cup
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