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This salad is my favorite alternative to coleslaw.
32-ounce bag of washed string beans (or haricot verts)
2 Persian cucumbers
1 medium shallot
5 washed radishes
1/2 cup of pomegranate seeds
1/4 cup roasted slivered almonds
1/4 cup avocado oil
juice of 1 lemon or about 3 tablespoons Gefen Lemon Juice
1/4 cup Tuscanini Red Wine Vinegar
1 tablespoon Haddar Dijon Mustard
1 tablespoon Gefen Honey
2 cubes Dorot Gardens Dill, defrosted
Use the julienne blade of the food processor and process string beans (or haricot verts), Persian cucumbers, medium shallot and radishes.
Combine the dressing ingredients.
Marinate salad ingredients with dressing for one hour before serving and add pomegranate seeds and almonds when serving.
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