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Kale And Bulgar Salad With Cranberry Vinaigrette


For the salad

4 c. baby kale (or baby greens mix, I use Trader Joe’s Power to the Greens mix)
1/3 c. bulgar
1 1/2 c. no-chicken broth
3 T. dried apricots, sliced thinly
1/4 c. toasted pecans, chopped
squeeze of lemon

For the dressing

1/4 c. raw cranberries
4 T. red wine vinegar
1 T. honey
1 T. dijon mustard
1 T. chopped shallot
1/3 c. olive oil
1/2 t. pepper
1 t. salt



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