Makes 2-4 servings.

This salad is a celebration of the senses.

Crumbled "Feta"
1/2 cup raw or slightly roasted macadamia nuts
4 tablespoons pine nuts
2 tablespoon lemon juice
2 teaspoon lemon zest
2 tablespoons apple cider vinegar
2 teaspoon organic extra-virgin olive oil
2 tablespoons nutritional yeast
pinch dried garlic granules or powder
pinch sea salt

Salad
1/2 pound young salad field mix, mesclun salad mix, or Spring Mix
1-4 tablespoons organic extra-virgin olive oil (or less oil for a lighter dressing)
2 tablespoons apple cider vinegar
1 tablespoon raw honey, maple syrup, or orange juice
Pinch sea salt
1 pint fresh raspberries
fresh cracked black pepper to taste

To make the "feta": Soak macadamia nuts in fresh water for 10 minutes. Drain off water & blot nuts dry with a clean towel. In a food processor, chop macadamia nuts & pine nuts into a fine meal. Add lemon juice & zest, apple cider vinegar, & olive oil, & pulse until well mixed. It may be necessary to scrape the walls of the food processor with a rubber spatula for a smooth consistency. Add nutritional yeast, garlic granules or powder, & sea salt, and pulse until crumbly.

To prepare the salad: In a bowl mix the olive oil, vinegar, honey or maple syrup or orange juice, & sea salt. Mix well then toss with salad mix. Serve on plates. Crumble macadamia feta & distribute fresh raspberries over each salad. Season with fresh black pepper to taste.

5 stars...FANTASTIC! We loved it and wished we had made twice as much...ONOLICIOUS!!