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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