3 Apricots (sliced)
¼ cup Walnuts (chopped then measured)
⅓ cup dried Cherries
5 cups chopped Lettuce (chopped then measured)
1 bunch Radishes (sliced)
1 Cucumber (diced)
2 tablespoons Sunflower Butter (or smooth peanut or almond butter)
2 tablespoons White Balsamic Vinegar
1 tablespoon EV Olive Oil
Salt and Pepper (to taste)
- In a large bowl combine all the ingredients for the salad.
- In a jar add all the ingredients for the dressing and shake.
- Pour the dressing over the salad and toss to coat.
- Taste for seasoning, add salt and pepper to your liking.