Recipe from Spring 2018 Seminar Lunch


1 baby cos lettuce, chopped

1 cup sliced apple

½ cup sliced celery

½ cup red grapes

½ cup walnuts

½ cup raisins


1 tsp Dijon mustard

1 Tbsp lemon juice

1 tsp honey

1 cup almond milk

Blend all together and slowly add olive oil till think enough to coat



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