I've been trying to use less processed foods and make more from scratch these days. I tried my hand at homemade mayonnaise and it was less than successful! I'll try again, but in the meantime I'm sticking with the old tried and true! This is a ranch-type dressing that is delicious and has been well accepted in our household. It's great on a green salad...or as an addition to baked potatoes. I hope you like it too!
Cashew Salad Dressing
In a blender mix:
1/2 cup water or soy milk
1 cup raw cashew pieces, washed
3 Tbsp. fresh lemon juice
1 or 2 cloves garlic
1/2 tsp. mineral salt
1/2 tsp. sweet basil flakes
1 Tbsp. celery flakes
Blend until smooth and creamy.
Can be used as a dip or dressing. For a thinner dressing, add more water. Dill may be added for additional flavor.
Holiday Green Salad with Raspberry Lemon Dressing
1 lb. red and green artisan lettuces, torn into 1" pieces
1 medium green apple, peeled and diced
1 avocado, diced into 1" cubes
1 Tbsp. dried cranberries
2/3 cup corn kernels, defrosted
Prepare ingredients and toss together in a serving bowl.
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Raspberry Lemon Dressing
1 small package raspberries
1/2 cup olive oil
1/4 cup raspberry apple juice, concentrated OR raspberry white grape juice concentrate
1 to 2 packets stevia
1/2 cup lemon juice, fresh
3 Tbsp. black cherry fruit spread, fruit juice sweetened
1 Tbsp. Dijon mustard OR 1 Tbsp. mustard powder
1 tsp. onion powder
1 tsp. poppy seeds
Place all ingredients except poppy seeds in a blender. Whiz until well blended. Pour into serving pitcher and stir in poppy seeds.
