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Pomegranate-Farro Breakfast Salad with Honey Ricotta Recipe

kept byninman

3 tablespoons part-skim ricotta cheese
1/2 teaspoon grated lemon or tangerine rind
1/2 teaspoon honey
1 teaspoon extra-virgin olive oil
1 teaspoon fresh lemon or tangerine juice
1/8 teaspoon kosher salt
2 cups fresh m√Ęche or baby spinach
1/3 cup cooked whole-grain farro
1/3 cup pomegranate arils
1 tablespoon coarsely chopped roasted almonds



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