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Honey Leek Vinaigrette:



  • 1/2 cup canola oil
  • 2 TB white vinegar
  • 1 TB minced leek
  • 2 tsp honey
  • 1 tsp dijon mustard
  • 1/2 tsp salt
  • 1/2 tsp garlic powder
  • pinch of cayenne pepper.


Combine dressing ingredients until emulsified. Refrigerate at least four hours before using. Toss with salad just before serving, leaving some pomegranate seeds, dates and pumpkin seeds to sprinkle on the top.



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