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Ingredients
- 1 large Belgian endive
- 1/2 cup mint leaves
- 8 cups baby spinach about a 142 g
- 1 large ripe but firm avocado,diced
- 4 oz (125g)feta,crumbled
- Honey-Lime Dressing
Preparation
Step 1
Slice endive in half lengthwise.Cut out and discard core.Then thinly slice,Stack mint leaves,then thinly slice.Place both in a salad bowl along with spinach.Toss.Add avocado and feta.
Drizzle with as much dressing as you need to coat.Toss gently.
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