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This recipe was originally found at cooking.nytimes.com.

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Kale and Sugar Snap Pea Salad

Prep Time

Cook Time

15 min

Total Time

15 min

Ingredients

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Dressing
12 cup olive oil
12 cup peeled, chopped ginger
14 cup miso paste
14 cup rice vinegar or as needed
2 lemons Finely grated zest and juice of - or limes
2 T sugar or as needed
Coarse salt and black pepper
Salad
2 tablespoons sugar
6-8 dried apricots
1 medium bunch kale (Tuscan, red Russian, Winterbor or lacinato), coarse stems removed and discarded, roughly chopped
2 cups sugar snap peas stemmed
14 cup almonds toasted and coarsely chopped
2 tablespoons chopped fresh mint leaves or as needed
4 oz vegan feta crumbled, optional

Directions

Visit cooking.nytimes.com to view the directions for this recipe.

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