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Ingredients
  • subheading: For The Dressing:
  • ¼ cup lemon juice
  • 1 tablespoon honey
  • ½ teaspoon garlic powder
  • 1 teaspoon sumac
  • Kosher salt
  • Black pepper
  • ⅓ cup extra virgin olive oil
  • subheading: For The Salad:
  • 1 ½ cups wild rice
  • 2 cups spinach
  • 2 crisp semi-sweet apples (I used a combination of Granny Smith and honeycrisp), chopped
  • 2 shallots, chopped
  • 1 cup pomegranate seeds (from about 1 small pomegranate)
  • 1 cup roughly chopped walnuts
  • ¾ cup dried cranberries
  • ½ cup chopped parsley leaves
  • ½ cup chopped mint leaves
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