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Kale and Fruit Salad with Lemon Poppy Seed Vinaigrette
THE BLOND COOK14Ingredients
15Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 3/4 cup extra virgin olive oil
- 1/3 cup apple cider vinegar
- 3 Tbsp. spicy mustard
- 1 1/2 tsp. kosher salt
- 3/4 tsp. freshly ground black pepper
- 1/4 cup honey
- 1 Tbsp. lemon juice
- 1 tsp. poppy seeds
- 1 bunch kale (washed, large stems removed and roughly chopped)
- 15 oz. mandarin oranges (no sugar added – in water, drained)
- 15.25 oz. pineapple chunks (in juice, drained)
- 1/2 cup dried cranberries
- 3/4 cup chopped walnuts (toasted)
- 1/2 cup crumbled feta cheese
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