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Confetti Veggie Salad with Mustard Curry Dressing


4 cups cauliflower, washed and coarsely chopped
2 cups broccoli, washed and coarsely chopped
1 small red pepper, seeded and coarsely chopped
1/3 cup dried currants
1/4 cup hemp seeds
1.5 tbsp + 1 tsp apple cider vinegar
3 tsp low-sodium tamari (I used Bragg’s)
2 tsp agave, or your choice of sweetener
1 tbsp stone-ground yellow mustard
1/2 tsp curry powder (I used Penzey’s sweet blend)
1.5 tsp flax oil (or oil of choice)



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