Serves: 2
Preparation Time: 25 minutes
 
Ingredients:
4 cups (188 g) spring mix
4 cups (188 g) romaine lettuce, chopped
2 cups (60 g) organic baby spinach
1 cup (149 g) cherry tomatoes, halved (optional)
3/4 cup (108 g) currants
2 carrots, grated
1/4 small red onion, sliced
1 cup (123 g) fresh raspberries
1/4 cup (33 g) chopped Brazil nuts
RASPBERRY DRESSING
1 1/4 cups (154 g) frozen raspberries
1 teaspoon fresh lime juice
1/2 clove garlic, cut in fourths
1/2 apple*, cut in fourths
1/2 cup (100 g) date sugar
1 tablespoon water
1/2 teaspoon Dijon mustard, low sodium
1/2 teaspoon Riesling Raisin Vinegar

Instructions: Combine all salad ingredients, except raspberries and nuts. Add raspberries and toss lightly. Sprinkle Brazil nuts on top.
RASPBERRY DRESSING: Combine all dressing ingredients in a Vita-Mix or other powerful blender. Pour over salad.

*no need to peel if organic