Yield: 4 (3-ounce) servings
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Added garlic, fresh basil and oregano to this recipe. Everyone enjoyed it; we have made it a number of times.
I’ve made this recipe twice, the 1st time as is, and the 2nd time replacing the green olives with black and the lemon juice with wine vinegar. Even better.
I made two separate batches of this recipe. One batch as the recipe stated (didn’t put arugula leaves on for garnishment), was really good. The second batch I didn’t put the parsley or lemon juice in and we enjoyed it much much more. The lemon juice is just a taste preference for my husband & I, we don’t like lemons in/on anything except lemonade.
I did not use arugula in my recipe, and I used balsamic vinegar. This is a nice twist.
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