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Ingredients
  • 6 cups torn fresh kale leaves, stems removed,
  • 1 rib celery, finely sliced
  • 1 English cucumber, seeded and chopped
  • 1 large green apple, cored and diced
  • ¼ cup pecans, roughly chopped
  • ¼ cup dried cranberries
  • subheading: Dressing:
  • 2 tsps Dijon mustard
  • 2 Tbsps mayonnaise or plain Greek yogurt
  • sea salt and freshly ground black pepper, to taste, about ½ teaspoon each
  • 2 Tbsps white wine vinegar or apple cider vinegar
  • 2 fresh garlic cloves, minced
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