Christmas Holiday Salad!
Here’s a quick and healthy alkalizing arugula and sprout salad from Chef Shelley that goes great with any holiday meal. Your family will remember this one!

Arugula & Garlic Chive Sprout Salad

Ingredients

1/4 cup lemon juice
1 teaspoon mustard seed powder
1 teaspoon coconut palm blossom powder
1/2 teaspoon pH Miracle pHlavor salt
Freshly ground cayenne pepper
1 clove garilc, peeled and smashed on a cutting board with the side of a knife, or more to taste
1/2 cup extra-virgin olive oil
12 ounces fresh arugula, washed and dried
1/2 cup Mumm’s organic garlic chive sprouts
2 ounces shaved GMO free Soy Parmesan (optional)
1/3 cup chopped walnuts or almonds

Directions

In a small bowl, whisk together the lemon juice, mustard, coconut palm blossom powder, salt, cayenne pepper, and garlic until the coconut palm blossom powder and salt are dissolved. While continuing to whisk, add the olive oil in a thin, steady stream until emulsified. Taste and adjust the seasoning if needed.

Place the arugula in a large salad bowl and toss with some of the lemon/olive oil dressing. Divide the salad among serving plates and garnish with shaved Soy Parmesan (optional), chopped walnuts/almonds and garlic sprouts. Serve with dinner!

Check out Chef Shelley's recipe books, Back to the House of Health I and II at: www.phmiracle.com