6-8 Cups Mixed salad greens
1/4 Cup Umeboshi Vinegar
2 Tart Brae burn or Jonathan apples, cut into thin wedges or strips
2 T. Rapadura or stevia (optional)
Pinch Celtic sea salt
2 T. Walnuts, chopped
1/4-1/2 tsp. Cayenne pepper
2 T. Lemon Juice
1 Turnip, peeled (optional) and cut in thin strips
2 T. Truffle Oil
In a screw top jar combine vinegar, lemon juice, oils, rapadura or stevia, pinch of salt and the pepper. Divide salad greens among six plates. Arrange apples and turnips over the greens. Sprinkle walnuts on top. Shake dressing and drizzle about one tablespoon on each plate of
salad. Refrigerate any remaining dressing.
Dorit’s book: Celebrating Our Raw Nature