Positively Powerful Salad

Slightly adapted from the Postive Power Salad, Canyon Ranch Cookbook, 1998
Make 4 servings

1 cup broccoli crowns, chopped
1 cup mushrooms, thinly sliced
3/4 cup jicama, diced
1/2 cup carrot, diced
1/2 cup alfalfa sprouts
1/4 cup zucchini, diced
1/4 cup radish, thinly sliced
2 tablespoons green onions, sliced (green tops & part of white)
1 small green apple, diced
1/4 cup raisins
1/4 cup raw almonds, hazlenuts or walnuts, chopped
2 tablespoons sunflower seeds, toasted, no salt


Jet Fuel Dressing:
1/2 cup red wine vinegar
1/4 teaspoon black pepper, freshly ground
1/2 teaspoon kosher salt
2 cloves of garlic, minced
2-3 teapoons Bragg Liquid Amino
1 tablespoon Dijon mustard
1 tablespoon blue agave syrup or honey
1/2 fresh lemon, juiced
1 cup spring water

To prepare the dressing combine all the ingredients in a blender on high for about 30 deconds, place in a covered jar and refrigerate (preferably overnight to let the flavors mingle).

Combine all the vegetables and apple and toss with enough dressing to lightly coat the salad. Refrigerate for about 10 minutes, toss again adding the raisins, and almonds. Plate and and top each serving with the sprouts and 2 teaspoons of toasted sunflower seeds. Serve with extra dressing on the side.

Note: When substituting the vegetables, keep the balance of savory to sweet. You may add herbs and additional spices to the dressing, such as Italian herbs or curry to change up the flavor on the dressing to suit your taste.