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Christmas
Salad
This green, red, and white salad
will help spread Christmas cheer.
Candied
Walnuts
1 cup
whole walnuts
¼
cup maple syrup
Cheese
1
cup presoaked cashews
1 clove
garlic
Juice of ½
lemon
1 tablespoon
nutritional yeast
1 teaspoon
onion powder
¾
teaspoon Celtic salt
Dressing
¼
raspberry vinegar
½
olive oil
2 tablespoons
raw honey
1 clove
garlic
1 teaspoon
Dijon mustard
1 teaspoon
Celtic salt
Salad
2 cups washed and spun dry
arugula
2 cups washed
and spun dry red leaf lettuce
1 cup washed
and spun dry Belgian endive
1 cup washed
and spun dry radiccio
1 cup washed
and spun dry spinach
1½
cup white mushrooms, sliced
1/3
cup dried cranberries
¼ red
onion, thinly sliced
¼ cup
crumbled cashew cheese
Coarsely
crushed peppercorns
To make the
candied walnuts:
Pour maple
syrup over walnuts in a bowl and mix until thoroughly coated. Then
dehydrate at 105 degrees for several hours until the walnuts
become candied.
To make the cheese:
Process the
cashews and garlic through a juicer using the solid screen and mix
in the other ingredients.
To make the dressing:
Place all ingredients in a highspeed
blender and mix until thoroughly blended.
To make the salad:
In a large bowl, toss all salad
ingredients together including the walnuts and cheese and enough
of the dressing to just coat the leaves. Serve on salad plates and
top with coarsely crushed peppercorns.
Serves 6
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