INGREDIENTS
1/2 cup
Celery
2 cups
Cherries, pitted and halved dark red
1 clove
Garlic
1 cup
Kale, raw
1 tsp
Dijon mustard
2 cups
Quinoa, cooked
1/2 cup
Wild rice
1
Sea salt and black pepper
1/4 cup
Apple cider vinegar
1/4 cup
Olive oil, extra virgin
1/2 cup
Raw or sprouted nuts-almonds