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Tendergreen Salad with Maple Dijon Vinaigrette

The leaves of the tendergreen or Komatsuna mustard have a mild, peppery flavor and as their name suggests, are perfect for eating raw in salads. They’re high in Vitamins A and C and are a great option to change up your typical salad situation. You can find the recipe for this holiday-inspired salad by Courtney West over on the Loam Agronomics blog

 

 

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