July healthy potluck

We enjoyed a time of fellowship and heal"thy" food today. The dishes prepared are listed below.
This recipe was altered to be a raw, vegan dish by adding macadamia nuts instead of using the mozzarella cheese.
http://sharedappetite.com/red-white-and-blueberry-salad/

We also had living lasagna, http://www.rawguru.com/recipe13.html , stuffed mushrooms with pesto (see below), a spinach salad (see below), and paleo blueberry muffins, http://www.glutenfreesociety.org/grainfreerecipes/gluten-free-blueberry-muffins/ .

SPINACH SALAD

¼ C extra virgin olive oil

¼ C red wine vinegar

1 TBLS honey

½ C chopped dates

½ C chopped toasted almonds

1 tsp lemon zest (I used the zest of 1 whole lemon)

¼ tsp red pepper flakes (I didn’t use)

½ tsp ground cumin

2 tsp toasted sesame seeds

¼ tsp kosher salt

6 C (5 oz) baby spinach

1/3 C diced onion

Tomatoes

Craisins (I decided to add them)

Dressing:

Whisk together the olive oil, vinegar, honey, lemon zest, red pepper flakes, cumin, sesame seeds and salt. Set aside.

Salad:

Combine spinach, onion, dates, almonds, tomatoes. Toss with the dressing when ready to serve.