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September 1, 2016

Serves: 6 to 8

Source: New York Times

Ingredients

DRESSING

  • 3 tablespoons Fresh Lemon Juice

  • 2 teaspoons Apple Cider Vinegar

  • 1 tablespoon Mild Honey

  • Salt (to taste)

  • 2 teaspoons Dijon Mustard

  • 3 tablespoons Grapeseed or Canola Oil

  • .25 cup Plain Low-Fat Yogurt

SALAD

  • 1 Large Carrot ((about 4 ounces))

  • 2 ribs Celery

  • 6 Radishes ((about .5 pounds))

  • 2 Apples (preferably tart ones like Granny Smith or Pink Lady, quarte...

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