Ingredients
- * 4 cups packed finely chopped raw kale, preferably dinosaur kale
* 2 medium apples
* 1 cup thinly sliced celery
* 1/2 cup honey-roasted almonds, toasted and chopped, divided
* 1/4 cup cranberries, divided
* 2 tablespoons white mustard
* 4 tablespoons water
* 1 tablespoon red wine vinegar
* 1/8 teaspoon sea salt
Description
Adapted From Eating Birdfood Blog
Spark Recipes
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