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Thanksgiving Salad with Wild Rice and Lemon Dressing
Ingredients
  • subheading: For the Lemon Dressing:
  • juice of one orange
  • juice of one lemon
  • ⅓ cup olive oil
  • salt and pepper to taste
  • agave or honey to taste (optional)
  • subheading: For the Salad:
  • about 4 to 5 cups arugula, spinach, or a greens blend
  • about 2 cups cooked wild rice
  • about 2 cups chopped mangos
  • ½ cup cashews
  • ½ cup dried cranberries
  • ½ cup sliced red onions
  • minced fresh parsley (optional)
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