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MainRecipesHoliday | Autumn Crunch Salad

   Autumn Crunch Salad submitted by Mom Johnson

Cook small pasta according to package instructions, drain and cool.
Prepare dressing while pasta cooks. Add all dressing ingredients except poppy seeds into a blender or food processor and blend for 10 seconds; add poppy seeds. When pasta is cooked, add a few tablespoonful of the dressing. Chill dressing and pasta.

Combine spinach, celery, cranberries and oranges. Slice unpeeled green apple into very thin slices and toss with lemon juice; add to salad. Pour dressing over salad and toss. Add the completely cooled pasta. Garnish with nuts and Feta cheese. Enjoy immediately! Serves 6-8 as a side dish.

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v 5-10 oz. fresh baby spinach
v 1 1/2 cups small uncooked pasta
v 3/4 cup chopped celery
v 3/4 cup dried cranberries or pomegranate seeds
v 1-2 cans mandarin orange sections, or fresh
v 1 large Granny Smith apple
v 1 tsp. lemon juice
v 1/3-1/2 cup sugared chopped pecans
v Fresh crumbled Feta cheese as desired

v Dressing:
v 1/4 cup olive or canola oil
v 2 T. apple cider vinegar
v 2 T. white balsamic vinegar
v 3 T. sugar
v 1/8 tsp each of paprika and onion powder
v 1 T. poppy seeds

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