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Kale, Arugula and Mushroom Salad

kept byrosbough

8 ounces cremini mushrooms, sliced
1 TBSP olive oil
4 cups arugula
4 cups chopped kale (thick center rib removed)
1/2 cup shaved Parmesan cheese

Vinaigrette Dressing:

1/4 cup olive oil
2 TBSP white balsamic vinegar
1 tsp Dijon mustard
1/2 tsp salt
dash of black pepper



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