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Ships within 48 hours · Estimated delivery Aug 12 - Aug 17
Pay in 4 interest-free payments of $7.08 Learn more
Ships within 48 hours · Estimated delivery Aug 12 - Aug 17
These are the foundation of the perfect outfit for work parties, going out with friends, or dressing up just a little bit at home

Superfood Salad With Moroccan Dressing Ingredients raw beetroot 4 small olive oil carrots 3 medium, peeled and cut into small sticks broccoli 200g, cut into small florets couscous 200g pumpkin seeds 2 tbsp, toasted Morocco Gold Extra Virgin Olive Oil 6 tbsp red wine vinegar 3 tbsp sweet paprika 1 tsp ground cumin tsp garlic 1 clove, finely chopped flat-leaf parsley a small bunch, save some leaves for decoration Method STEP 1 Heat the oven to 200C/fan 180C/Gas 6

Take a look at the rest of the mini dress and you'll find that there's even more to love

Drizzle it on a taco salad, or serve it as a dipping sauce with sweet potato fries
If you like this recipe, be sure to follow me on: Email | Facebook | Twitter | Pinterest | Instagram Recipe Ingredients 1/2 cup butter 2 cups chopped onion 2 cups chopped celery 1/4 cup chopped fresh parsley 2 packages cornbread stuffing mix I use Pepperidge Farm 2 teaspoons poultry seasoning 2 teaspoons dried sage 1/2 teaspoon ground black pepper or to taste 4 1/2 cups chicken broth or as needed Instructions Preheat oven to 350 degrees F

Toss to coat, and serve immediately.