from Ani’s Raw Food Kitchen by Ani Phyo
1/2 head read leaf or romaine lettuce, torn into bite-size pieces
1/2 bunch dinosaur kale (aka Lacinato kale), ribs removed and leaves torn into bite-size pieces
2 c red cabbage, chopped
1 c walnuts
1/2 c cherries, dried or fresh
1 small cucumber, about 5 inches long, diced
1 medium orange, peeled, seeded, and diced
1/4 c extra virgin olive oil
1/4 c cashews
1 tbsp grated ginger
1 clove garlic (I might have used 2… they weren’t huge!)
Juice of one lemon, about 2 tbsp
1 tsp sea salt
Place lettuce, kale, cabbage, and walnuts in a large salad bowl.
To make the dressing, place all dressing ingredients in a blender and blend until smooth.
To serve, toss salad with Orange-Cucumber Dressing. Top with cherries for color.
Tossed salad will keep for one day in the fridge. Salad mix will keep for two days, and dressing will keep for three to four days when stored separately. Makes 4 servings.