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Get Started - 100% free to try - join in 30 secondsFor the Vinaigrette:
1/4 cup fresh orange juice from 1 orange
1 1/2 tablespoons red or white wine vinegar
2 tablespoons extra-virgin olive oil
2 medium cloves garlic, minced
1/4 teaspoon ancho chili powder
1/4 teaspoon ground cumin
Kosher salt and freshly ground black pepper
For the Salad:
2 cups cooked black rice (see note above)
1/2 mango, diced
1 avocado, diced
1 orange, segmented
1/4 cup finely chopped red onion
1/4 cup finely chopped cilantro
1/3 cup pepitas, lightly toasted
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