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Kale Salad with Quinoa, Pistachios and Pomegranate Seeds
Ingredients
  • 1 tsp. honey
  • 1 tsp. Dijon mustard
  • 3 Tbs. white wine vinegar
  • ¼ cup (2 fl. oz./60 ml) extra-virgin olive oil
  • ½ tsp. salt, plus more, to taste
  • ¼ tsp. freshly ground pepper, plus more, to taste
  • 2 bunches Tuscan kale, stems removed and discarded and   leaves julienned
  • ½ cup (3 oz./90 g) cooked and cooled quinoa
  • ¼ red onion, thinly sliced
  • ¼ cup (1 oz./30 g) coarsely chopped pistachios
  • ¼ cup (1 oz./30 g) pomegranate seeds
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