Rainbow Chard Slaw

Ingredients

• 0.5 teaspoon allspice 
• 1 tablespoon apple cider vinegar 
• 0.3 teaspoon pepper black
• 0.5 cup blueberries dried unsweetened
• 0.3 cup carrots shredded
• 0.3 teaspoon cinnamon 
• 1 tablespoon basil dried fresh chopped
• 0.3 cup hemp seeds raw
• 0.3 teaspoon nutmeg 
• 0.3 cup macadamia nuts (macadamia-nut oil gives this salad a unique flavor)
• 1 tablespoon oregano dried fresh finely chopped
• 1 cup cabbage shredded
• 0.3 teaspoon sea salt 
• 0.5 cup slivered almonds raw chopped for 4 to 6 hours, time permitting (I like to soak them )
• 3 cups swiss chard shredded finely chopped

Equipment

• bowl
• whisk
• mixing bowl

Directions

1. Combine chard, cabbage, carrot, and nuts in a large bowl.
2. In a small mixing bowl, combine oil, vinegar, Vegenaise, allspice, cinnamon, nutmeg, oregano, basil, pepper, salt, and sweetener.
3. Whisk until mixture is blended well.
4. Toss with salad mix.
5. Allow salad to refrigerate for 30 minutes prior to serving, if possible, so flavors can marry. (This salad actually tastes better the following day, after the flavors marry and the chard has a chance to absorb some of the dressing.)
6. Top with hemp seeds and dried blueberries.
7. NUTRITIONAL INFORMATION PER SERVING: 236 calories, 23g protein, 10.2g carbohydrates,2.9g fiber, 4.4g sugar,12g fat, 1.4g saturated fat, 49mg cholesterol, 153mg sodium
8. The Omni Diet
9. Reprinted with permission from The Omni Diet: The Revolutionary 70% Plant + 30% Protein Program to Lose Weight, Reverse Disease, Fight Inflammation, and Change Your Life Forever by Tana Amen, B.S.N., R.N. Copyright © 2013 by Tana Amen, B.S.N., R.N. Published by St. Martin's Press.