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The combination of fruits and vegetables in this salad is crisp and refreshing and adds beautiful color to your table. I drizzled the dressing very sparingly over the individual portions, since I didn’t find it needed too much extra flavor and didn’t want the salad to wilt.
3 cups fresh baby spinach leaves
2 carrots, julienned
2 firm pears, julienned, tossed in lemon juice
1 cup pomegranate arils
1/2 cup honey-glazed pecans
1/4 cup oil
1/4 cup Gefen Honey
2 tablespoons Kedem Red Wine Vinegar or other red wine vinegar
Place all salad ingredients in a large bowl.
Mix together dressing ingredients and toss with salad.
Plate in tall glasses for an elegant touch.
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