Rainbow Fruit and Nut Salad for One

Cookgirl's Note:

From 7-Color Cuisine by Marcian Zimmerman. NO dairy! For less peppery taste, substitute all or replace some of the spring greens for the arugula.

• Total Time: 15 mins
• Prep Time: 15 mins
• Cook Time: 0 mins

Ingredients:

Servings: 1

• 1 ½ cups fresh spring greens
• ½ cup arugula
• 2 slices red apples , your choice to peel, seeded
• 2 slices yellow apples , your choice to peel, seeded
• 1 tablespoon macadamia nuts , roasted
• 1 tablespoon dried cranberries (I used Trader Joe's orange scented dried cranberries)

Vinaigrette

• ½ tablespoon extra virgin olive oil
• 1 tablespoon white balsamic vinegar or 1 tablespoon white wine vinegar
• 1 pinch salt
• 1 pinch raw sugar
• 1 teaspoon lemon juice

Directions:

1. Toast macadamia nuts until light golden and set aside to cool.
2. Prepare salad dressing in glass jar. Set aside.
3. Wash greens well and dry the leaves using salad spinner.
4. Arrange greens on a salad plate and top with fruit and garnish with macadamia nuts. Drizzle the vinaigrette on top and serve.