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1 large bunch arugula (6 cups)
1 small fennel bulb, cored and very thinly sliced
4 ounces raw green beans, cut into 1-inch pieces (about 1 1⁄4 cups)
6 radishes, cut into wedges
6 to 8 tablespoons Creamy Parmesan Dressing
or bottled Caesar dressing
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