Small Farmer's Journal

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Recipes

Fall Spinach Salad

  • 6 cups baby Spinach leaves
  • 1 apple, cored and chopped
  • 1/2 cup Pomegranate seeds
  • 1/2 cup toasted walnuts, broken
  • 4 oz. Bleu Cheese, crumbled
  • 6 slices bacon, cooked and crumbled
  • 1/2 Cup Pomegranate Dressing

In a large bowl, toss all ingredients. Serve immediately.

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