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A unique and refreshing salad.
16 ounces (450 grams) fresh spinach leaves or romaine lettuce
8–10 ounces (approx. 225 grams) shredded purple cabbage
1 small onion, cut into rings
2–4 kiwis, cut into half circles
1 cup cashew pieces, roasted
4 tablespoons oil
3 tablespoons Tonnelli Apple Cider Vinegar
1/4 teaspoon dry mustard
1 teaspoon salt
1/2 teaspoon black pepper, or to taste
1–2 teaspoons sugar
4 teaspoons dry dill weed or 12 cubes Dorot Gardens Frozen Dill
1 teaspoon Italian seasoning
Tear spinach or lettuce into pieces and place in a large bowl. Add the rest of the salad ingredients (cashews can either be tossed into salad or used as a garnish) and mix well.
Place all dressing ingredients in a small container and shake well. Pour over salad and toss to distribute evenly.
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