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Broccoli Salad


4 slices bacon
Kosher salt
1 pound broccoli crowns, cut into florets (3 crowns)
1 quart cherry tomatoes
1/2 cup roughly chopped roasted almonds
1/2 cup dried cranberries
1/2 cup edamame
2 teaspoons Dijon mustard
2 teaspoons red wine vinegar
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper



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