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Naomi is making the most of her leftovers in quarantine, and she’ll show you how to do the same. Don’t waste that delicious soup chicken! Instead, try these two incredible recipes that will bring the tastes of Spring and Summer into your home.
2-3 cups leftover chicken from chicken soup (picked over)
1 peach, cubed
1 cup blueberries
1/2 cup pomegranate seeds
6 cups arugula or mixed greens
1/2 red onion, sliced
1 cup honey-glazed pecans, chopped
1/2 small red onion, diced finely
1/4 cup Tuscanini Apple Cider Vinegar
1 teaspoon Haddar Kosher Salt
1/4 cup Heaven & Earth Pomegranate Juice
1 teaspoon dry mustard
1/2 cup sugar
1/2 cup Gefen Olive Oil
Place onion into the bowl of a food processor fitted with the “S” blade; chop until very fine. Add remaining the ingredients except olive oil; process with the onion for 10 seconds.
While the machine is running, add oil in a slow, steady stream. This will help emulsify (thicken) the dressing and prevent it from separating.
Toss all the salad ingredients together in a large bowl; pour dressing over right before serving.
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