Toasted Pine Nut & Goat Cheese Salad

This can be made leaving the cheese off.  They say goat cheese is a lot easier for lactose intolerant individuals to handle that cheese from cows...You can also substitute the vegan mayo with regular mayo or greek yogurt.

Apple Cider Vinaigrette:

1/2 cup vegan mayo (like Earth Balance) or a light mayo
3 T apple cider vinegar
2 T Dijon mustard (optional sugar free)

salt and freshly ground pepper to taste

Combine all in a medium size bowl with a whisk.


Salad Ingredients: 
I usually just put the salads onto each plate and sprinkle on the ingredients on so each has a good amount of the good stuff.  So the amounts are just a guide, not a rule.  You can also combine it all and toss it with the salad dressing.

2 hearts of romaine and equal ratio of artisan blend combined together
1/4 cup grape tomatoes, cut in half
1/4 cup toasted pine nuts
1/4 cup raisins (trust me its good)
2 oz goat cheese or herbed goat cheese, crumbled or cut into small pieces
1/8 cup red onion, finely diced
1/2 avocado, cut into bite size pieces
1/2 cup RAW sprouted pumpkin seeds (optional-but super good and good for you with its Omega3's etc-I've only found at Whole Foods stores thus far)
1 T (approx) fresh parsley, chopped - per plate sprinkled on top to garnish

**PARSLEY ROCKS! Use it more often! It is an anti-oxidant, an anti-inflammatory, has vitamin A, K & C for immune boosting and bone strength and is anti-cancer with its myristicin!!