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Cranberry and Salmon Salad

kept byClara

2 – 7.5 oz Redhead and/or Thinkpink, drained
½ cup unpeeled apple, chopped medium
4 TBSP dried cranberries, (or cherries or blueberries, all preferably unsweetened)
2 TBSP Italian parsley, minced
4 TBSP balsamic vinegar
5 teaspoon lemon zest
½ teaspoon Dijon mustard
2 tsp salt
2 tsp black pepper
¼ cup olive oil



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