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    Gluten free, Paleo


    • 1 3-ounce package Pancetta


    • 1/4 cup Currants, dried
    • 1/4 cup Italian parsley, fresh
    • 6 cups Red cabbage
    • 1 tbsp Shallot


    • 3 tbsp Balsamic vinegar

    Oils & Vinegars

    • 1 tbsp Olive oil, extra-virgin

    Nuts & Seeds

    • 1/2 cup Almonds, whole toasted

    Dinner tonight! Red cabbage salad with warm pancetta balsamic dressing



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