3 cups shredded or finely chopped Red Dog Farm Swiss Chard
1 cup shredded Red Dog Farm Purple Cabbage
1/4 cup shredded Red Dog Farm Carrot
1/2 cup chopped or slivered raw almonds (I like to soak them for 4 to 6 hours, time permitting)
1/4 cup olive oil or nut oil
1 tablespoon apple cider vinegar
1 tablespoon veganaise (optional)
1/2 teaspoon allspice
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1 tablespoon finely chopped fresh oregano, or 1/2 teaspoon dried
1 tablespoon chopped fresh basil, or 1/2 teaspoon dried
1/4 teaspoon black pepper
1/4 teaspoon sea salt (optional)
1 packet stevia or some sugar
1/4 cup raw hemp seeds
1/2 cup dried, unsweetened blueberries

Combine chard, cabbage, carrot, and nuts in a large bowl.  In a small mixing bowl, combine oil, vinegar, vegenaise, allspice, cinnamon, nutmeg, oregano, basil, pepper, salt, and sweetener. Whisk until mixture is blended well. Toss with salad mix. Allow salad to refrigerate for 30 minutes prior to serving, if possible, so flavors can meld. (This salad actually tastes better the following day). Top with hemp seeds and dried blueberries.