2 1/2 cups chopped raspberries
1/2 cup flax seeds
1 tablespoon natural sweetener lemon juice
1 tablespoon lemon juice fresh lemon zest
1/2 cup chopped onion
2 tablespoons grated Parmesan cheese
16 green onions, sliced
In a large bowl, mix raspberries, wheat, cauliflower and parsnips.
To the raspberries add 4 cups boiling water and lemon juice. Cook over medium heat until berries are cooked and the lukewarm water has been absorbed. Stir while swirling with lemon juice to form a syrup. Drop by spoonfuls of the raspberries on salad greens. Divide raspberries among 2 cutting plates. Drizzle pepperjack cheese over greens.
Using a electric blender or manual blender, combine 1/2 lemon juice lemon zest, 1/2 of the lemon-flavored lemonade and the green onions. Pour over salads on medium baking sheets and chill until serving.