Yield: Makes about 1 1/2 cups
With baby greens and leaf lettuce in season from local farms, salads are a summer natural. Here's a delicious, healthful dressing for any green salad, or as a dip for raw vegetables. Try with grated root vegetables, such as carrots, beets and celery root. Try with cooked beans and rice.
Combine all ingredients in a blender. Blend to a creamy consistency. Add more water if too thick. Keeps refrigerated up to a week.
Recipe by, PCC Cooks
Source: Sound Consumer July 2002
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