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Smoked Mushroom Spinach Salad with Honey Dijon Dressing
 
1 large Portabella mushroom
2 tablespoons olive oil
1 teaspoon Liquid Smoke
1 tablespoon garlic, chopped
1 bunches of Spinach, stems removed and chopped
1/3 cup raw, shelled pumpkin seeds
1/3 cup walnuts, chopped
 
Dressing
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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