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Garden of Eden Salad with Infused Honey Mustard Dressing

February 5, 2020


  • Small bowl
  • Vegetable peeler
  • Grater or zester
  • Baking sheet or pan
  • Whisk or mason jar with lid
  • Salad bowl


  • 2 CUPS arugula washed and dried
  • 1 medium apple of your choice (we like Pink Lady apples due to their stunning rosy coloring)
  • ¼ CUP shaved pecorino romano or parmesan cheese
  • ¼ CUP butter, melted
  • 1 small french baguette or bread of your choice for croutons
  • 1 TBSP white wine vinegar
  • 2 TSP dijon mustard
  • 2 TSP honey
  • zest of 1 lemon
  • 1 TBSP lemon juice
  • ¼ CUP olive oil
  • 2 TSP canna-infused oil
  • 1 clove garlic, grated
  • salt and pepper to taste

Makes: approximately 1/2 cup, 7-8mg THC per serving (assuming 2TBSP dressing per salad serving) 


Step 1: Make the Croutons

  • Preheat oven to 375°
  • Cut baguette or your bread of choice into ¼” to ½“ cubes
  • Toss with ½ CUP melted butter
  • Sprinkle with salt and pepper
  • Spread in a single layer onto your baking sheet and toast in the oven for 10 minutes or until lightly browned.

Step 2: Make the Dressing

  • In a small bowl, whisk together mustard, honey, lemon juice, lemon zest, grated garlic. Slowly stream in olive oil and canna-infused oil and whisk to emulsify your dressing. If you prefer, you can place ingredients into your mason jar and shake vigorously to combine.
  • Season with salt and pepper to taste.

Step 3: Compose your Salad

  • Cut the apple into bite-sized pieces and soak in solution of lemon juice and water to keep them from oxidizing.
  • Add washed and dried arugula, croutons and drained apple pieces to your salad bowl with 4 TBSP dressing and toss to combine.
  • Top with shaved cheese and salt and pepper to taste.


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