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Spring Fling Salad

Nutrition per serving    (USDA % daily values)
CAL
665
FAT
211%
CHOL
0%
SOD
8%

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Ingredients for 4 servings

6 cups of spring greens, washed and dried

1/2 fennel bulb, very thinly sliced into half moons

1 small red onion, halved and thinly sliced into half moons

1 bunch thin to medium asparagus spears, trimmed*

1 cup edamame beans (frozen is actually preferable here)

1 cup red seedless grapes

1 cup spiced toasted walnuts

1 tbsp fresh chives, snipped

*tips should be 1.5 inches and the remainder of the stalks cut into 1 inch sections

1 small shallot very finely diced

1/2 tsp dijon mustard

1/2 tsp grainy mustard

1 tbsp fresh lemon juice

1/4 cup white wine vinegar

3/4 cup olive oil

sea salt and freshly cracked pepper to taste

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