"This green leaf salad marinates in its dressing just long enough to slightly wilt the greens, making them less bitter and easier to digest. The acidity of the apple cider vinegar helps this process and adds the perfect to Fall’s sweet squashes and fruits. For an extra-special touch, garnish with pomegranate seeds." Terry Walters "Clean Food"

• 4 cups chopped fall salad greens (try watercress, endive, radicchio and romaine lettuce)

Marinade:

• 1 shallot, minced
• 2 tablespoons apple cider vinegar
• 4 teaspoons brown rice syrup
• 2 tablespoons maple or honey mustard
• 1/2 teaspoon Bragg Liquid Aminos
• 3 tablespoons toasted sesame oil
• 1/4 cup canola oil

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