The Spread
makes 2 cups
In your food processor pulse the following ingredients until creamy:
- 1 cup pecans or walnuts (soak overnight then drain before using)
- ½ cup lentils (soak overnight then drain before using)
- 2 tbsp organic mustard
- ¼ cup apple cider vinegar
- ¼ cup onion diced
- ¼ cup diced celery
- 1 tbsp sesame oil
- 1 small clove of garlic minced
The Wrap
1 piece lettuce per person
Wash the Boston lettuce and let each leaf sit to dry until ready to stuff
Slice thinly the following:
- 6 medium mushrooms (I have used brown mushrooms)
- 1 zucchini into rounds
Toss with your favorite dressing – we have used the following Honey Mustard Dressing.
Honey Mustard Dressing
Blend the following to make a creamy dressing:
- ¼ cup apple cider vinegar
- 1 tsp. honey
- 1 tsp. organic stone ground mustard
- ¼ cup extra virgin olive oil
- ½ tsp. cloves
Pour over your salad and toss well before serving.
Take each leaf of lettuce and fill with some mushroom & zucchini sliced and a large spoonful of the pecan/lentil spread – wrap the leaf so the filling does not fall out.
These can be kept in the fridge for 2-3 hours until ready to serve.
