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Spinach Salad With Chickpeas and Curry Kraut |
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4 servings
4–6 ounces baby spinach, washed and drained
1 cup cooked and drained chickpeas
_ cup Leelanau Veggies Curry Kraut with liquid
2 tablespoons extra virgin olive oil
1 tablespoon Eden raw red wine vinegarsalt to taste (optional)
Toss everything together. Taste and adjust flavor by adding more vinegar or salt, as desired.
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