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Ingredients
  • subheading: For the salad:
  • 3 cups cooked, cooled quinoa
  • 1 to 2 apples, cored and diced
  • 2 to 3 stalks celery, diced
  • 1 to 2c loosely packed spinach leaves, torn
  • ½c dried cranberries or dried cherries
  • ½c toasted walnuts or pecans
  • salt and pepper, to taste
  • subheading: For the dressing:
  • 1½ Tbsp dijon mustard
  • 2 Tbsp honey or pure maple syrup
  • 4 Tbsp balsamic vinegar
  • 3 Tbsp olive oil
  • ¼ tsp salt
  • ¼ tsp pepper
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