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Brussel Sprout Kale Autumn Salad


12 oz. bag brussels sprouts, halved and then thinly sliced
1 cup thinly sliced baby kale
1 cup edamame (soybeans)
½ cup dried cherries
⅓ cup chopped pecans
3 slices of bacon, diced
3 tablespoons champagne vinegar
3 tablespoons olive oil
1 tablespoon dijon mustard
1 tablespoon raw honey
salt & pepper to taste



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