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Ingredients
US|METRIC
2 SERVINGS
- 8 leaves kale (stems removed and torn into pieces, 8-10 cups loosely packed)
- 7 oz. Brussels sprouts (bruised leaves and ends removed)
- 3 Tbsp. vinaigrette (Sriracha, divided, recipe link below or use your favorite dressing)
- 2 apples (medium, seeded cored and cut into quarters, for smaller slices cut into 1/8 chunks)
- 2 Tbsp. pepitas
- 2 Tbsp. dried cranberries
- 2 Tbsp. pecans (pieces, about 10 whole pecans)
- 1 cup cannellini beans (cooked)
- 1 tsp. cheese crumbles (Gorganzola, omit for vegan)
- 1/2 lemon (a small, sliced into wedges, optional)
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