Smoked Mushroom Spinach Salad

with Honey Dijon Dressing

1 large Portabella mushroom

2 tablespoons olive oil

1 teaspoon Liquid Smoke

1 tablespoon garlic, chopped

1½ bunches of Spinach, stems removed and chopped

1/3 cup raw, shelled pumpkin seeds

1/3 cup walnuts, chopped

Dressing

¼ cup olive oil

2 tablespoons Dijon mustard

2 tablespoons honey

1 tablespoon Balsamic vinegar

1 tablespoon Braggs Liquid Aminos

1 tablespoon Savory Magic

1 teaspoon garlic, chopped

Chop up the Portabella mushroom and place in a bowl with the olive oil, Liquid Smoke and garlic, and allow to marinate for at least an hour. Then place in a dehydrator for 1-2 hours at 105 degrees.

Wash spinach and discard stems (or save for juicing). Chop into bite size pieces and place in a salad bowl. Add pumpkin seeds and set aside.

Place all the ingredients for the dressing in a blender and blend at high for 1-2 minutes.

Pour the dressing over the salad and add the mushrooms. Toss until thoroughly blended.

Serves six

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