[fullwidth background_color=”” background_image=”” background_parallax=”none” enable_mobile=”no” parallax_speed=”0.3″ background_repeat=”no-repeat” background_position=”left top” video_url=”” video_aspect_ratio=”16:9″ video_webm=”” video_mp4=”” video_ogv=”” video_preview_image=”” overlay_color=”” overlay_opacity=”0.5″ video_mute=”yes” video_loop=”yes” fade=”no” border_size=”0px” border_color=”” border_style=”” padding_top=”20″ padding_bottom=”20″ padding_left=”0″ padding_right=”0″ hundred_percent=”no” equal_height_columns=”no” hide_on_mobile=”no” menu_anchor=”” class=”” id=””][title size=”1″ content_align=”left” style_type=”underline solid” sep_color=”#000000″ margin_top=”” margin_bottom=”” class=”” id=””]BERRY DRESSING TO SERVE ON THE ABOVE SALAD[/title][fusion_text]Week of April 7th-11th 2014
1 Cup Fresh or Frozen (thawed) Raspberries or other berries 2 Tbs. Almond Milk
2 Tbs. Raw Cashews or other nut 2 Dates
Put all ingredients in a blender or food processor and blend until smooth. Serve over Pecan-Pear Green Salad above. Note: One serving equals 104 calories, 4.2g fat, 0mg cholesterol, 8.9mg sodium, 15.7g carbohydrate, 5.9g fiber, 2.3g protein.
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