This recipe is based on a salad I had recently at The Cheesecake Factory. We played "food detective" and tried to guess the ingredients in the dressing, then replaced some ingredients to "raw-it-up" a bit. The result was one of the best salads I've had in a long time! The trick is in the chopping. Small pieces make it more fun-- don't ask me why!
2 handfuls macadamia nuts, soaked
1 red bell pepper
1 yellow bell pepper
1 bunch green onions
4 stalks celery
Black and white sesame seeds (just white would be fine)
1 head romaine lettuce
Several handfuls of spinach
Approx. 2/3 cup agave nectar
1 small bunch dill
2 limes, juiced
1 pinch cayenne pepper
3/4 c sesame or olive oil
1 handful of fresh cilantro
Agave nectar to taste
1 handful raw peanuts
1. Process the cucumber, celery, peppers, green onions, romaine and spinach in a food processor with the slicing blade or just with a knife. Try to get the pieces as small as you can-- I went over my peppers again with a chopper. Note: chopping green onions is more efficient with a knife than a food processor.
2. Chop macadamia nuts and dice mango.
3. Blend remaining ingredients for dressing.
4. Toss the greens with the dressing first, then add other ingredients with the most colorful on top.