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Pomegranate Salad
2 Tbsp. fresh lime juice
2 Tbsp. olive oil
½ tsp. Dijon mustard
2 medium bunches arugula, rinsed well and thick stems removed
2 firm but ripe pears, halved, cored and each cut into 6 wedges
Salt and freshly ground black pepper
½ cup crumbled mock feta
cheese
1/3 cup pecans, roughly chopped
½ cup pomegranate seeds (from
1 medium pomegranate)
18 rinsed and dried leaves of Boston, Bibb, or green-leaf
lettuce
Mock Feta Cheese
2 cups presoaked cashews
Juice of
½ lemon
1 large cloves of garlic
1 teaspoon Celtic salt
1 teaspoon oregano
To make the "feta cheese,"
process the cashews through a Champion Juicer using the solid screen and mix
in the other ingredients. Divide into three parts and spread evenly on
each pizza
crust.
Whisk together
lime juice, oil and mustard in a small bowl.
Place arugula and pears in a salad bowl. Toss with just enough
dressing to coat. Season to taste with salt and pepper.
Sprinkle with "feta" and pecans, and pomegranate seeds, and serve.
For a festive presentation, line salad plates with lettuce leaves
and mound a serving of the salad in the center of each.
Serves 6
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