WILTED GREENS WITH LEMON HONEY VINAIGRETTE

Wheat and Dairy Free Serves 2 – 4
Ingredients: 

1 bunch dandelion leaves (no stems), washed and chopped
1 bunch Swiss chard, washed, trimmed and coarsely chopped
½ bunch arugula, washed and trimmed
½ cup (120 ml) dried cranberries
½ cup (120 ml) pine nuts, toasted

DRESSING
1 tsp. crushed garlic
1 Tbsp. Dijon mustard
1 Tbsp. honey
4 Tbsp. freshly squeezed lemon juice
¼ tsp. sea salt
A pinch black pepper
5 Tbsp. extra virgin olive oil

Instructions: 

WHISK together the first 6 ingredients
ADD olive oil slowly and continue WHISKING until emulsified
SET aside

SPREAD pine nuts on a baking sheet
TOAST in 350˚F (180˚C) oven until golden brown, 5 – 8 minutes
SET ASIDE

In a large skillet with just enough water to cover the bottom of the skillet
TRANSFER dandelions and chard, in batches if necessary,
COVER and COOK over medium heat for about 3 – 5 minutes or until wilted
DRAIN in colander and LET COOL
PRESS out excess liquid
PLACE in large bowl and ADD cranberries and pine nuts
ARRANGE uncooked arugula on large platter and TOP with wilted greens
DRIZZLE with dressing

WRAP IT UP with sprouted wheat, corn or rice tortillas