Apple Pomegranate Salad

Ingredients:

• 1 bunch lettuce
• 1 cup arugula leaves
• 1 cup baby spinach
• 1/2 cup shredded red cabbage/carrots
• 1 apple, peeled and sliced
• 1/2 cup pomegranate seed
• 1 1/2 tablespoon olive oil
• 1 teaspoon lemon juice
• 1 teaspoon agave syrup
• 1 teaspoon balsamic vinegar
• 5-6 blueberries, fresh or frozen
• feta cheese
• roasted walnuts

Instructions:

1. Mix the dressing in a bowl – olive oil, lemon juice, agave syrup, balsamic vinegar and blueberries (mash the blueberries to get color).
2. Add the sliced apples to the dressing.
3. Add agave to the roasted walnuts and mix.
4. Arrange salad on a plate. Top with pomegranate, walnut and feta.
5. When ready to serve, mix dressing with apples and serve.

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Almond Cookie

Ingredients:

• 3 cups all-purpose flour
• 1 cup almond meal (Trader Joe’s)
• 3/4 cup butter -0r- 3/4 cup oil
• 1 cup sliced almonds
• 1 cup sugar

Directions:

1. Preheat the oven to 375ºF
2. Mix the butter and sugar together in a bowl until the sugar dissolves.
3. Add all the other ingredients to the bowl and mix. (If mixture becomes dry, add a few drops of milk.)
4. Using a tablespoon (I used a tablespoon, but any round shape works), create hemispheres and place them on a cookie sheet.
5. Place the cookies in the oven for 10 minutes, and enjoy!

*Cookies can be served warm or cold.

**Cookies can be kept in air-tight containers for up to a week.