Salads (Apple Fennel Pomegranate Salad)

Apple Fennel Pomegranate Salad

on a Bed of Arugula

with Orange Poppy Seed Dressing

and Candied Pecans

Recipe by Cherie Soria

Serves 6





Dressing



1/2 cup orange juice

2 tablespoons flax oil

1/2 tablespoon poppy seeds

1/2 teaspoon orange zest

1/2 teaspoon spike (if unavailable, substitute onion powder)





Salad



3 red apples, seeded and thinly julienned

1 large fennel bulb, thinly julienned

1/4 red onion, julienned paper thin

1/2 cup celery, sliced thin crosswise

1/2 cup pomegranate seeds

1 pound arugula

1/2 cup Candied Pecans



1. Combine ingredients for the dressing in a large bowl and whisk to blend.

2. Add the remaining ingredients, except arugula and pomegranate seeds, and toss well.

3. Place arugula leaves attractively on a platter.

4. Heap apple mixture on top, garnish with Candied Pecans (see recipe), and serve immediately.





Candied Pecans



Recipe by Cherie Soria

Yields: 1 cup



1/2 cup maple syrup

1 teaspoon cinnamon

Pinch nutmeg

1 cup pecan halves, soaked, rinsed and towel dried



1. Mix together syrup, cinnamon, and nutmeg.

2. Coat the pecan halves with the mixture and dehydrate until crisp, about 12 hours.



Living Light International

email: info@RawFoodChef.com

phone: 707-964-2420, or 1-800-816-2319

web: Http://www.RawFoodChef.com