Ingredients

• greens of choice (I used a spring mix)
• 1/4 cup cooked quinoa
• 1 or 2 tablespoons pomegranate seeds
• 1 tangerine or cuties (mandarins), slices

Orange-Ginger Dressing

• 1 cup oranges, peeled, navel or Valencia...mandarins would be great too (about 2 small or 1 large)
• 1/2 cup cashews, soaked for 2-3 hours
• 1/2 cup water
• 1 - 2 tablespoons apple cider vinegar, to taste
• 2 - 3 tablespoons fresh ginger, chopped
• 1/2 clove garlic
• himalayan salt to taste

For the dressing, place all ingredients into food processor/blender and process until creamy, about 3 - 5 minutes depending on your equipment. For a thinner dressing add 1 tablespoon water at a time until desired consistency. Makes about 3/4 cup. Store leftovers in airtight container in refrigerator for up to a week.

For a simple single serving dressing, use the juice of two squeezed oranges and add a tablespoons of fresh minced ginger, mix and top on your salad.