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Ingredients
  • subheading: For the dressing (yields about ½ cup):
  • 1 clove garlic
  • ¼ cup extra-virgin olive oil
  • 3 tablespoons white balsamic vinegar
  • 1 tablespoon honey
  • ¼ teaspoon kosher salt
  • ⅛ teaspoon freshly ground black pepper
  • subheading: For the salad:
  • 5 ounces arugula (about loosely packed cups)
  • 2 ripe avocados
  • 2 mini cucumbers
  • ½ cup pomegranate arils
  • 2 ounces feta cheese, crumbled (about ½ cup)
  • 2 tablespoons silvered almonds
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