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Mesclun Salad With Chickpeas and Dried Cherries
- 6 ounces mesclun (6 cups)
- 2 carrots, halved lengthwise and thinly sliced on the bias
- 1 15-ounce can chickpeas, rinsed
- 1/2 cup dried cherries
- 1/4 cup fresh dill sprigs
- 4 to 5 tablespoons Balsamic-Dijon Vinaigrette
Directions:View on Real Simple
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