This was one of my new recipes for 2016
as I was looking for a dressing which was not a vinaigrette, was
creamy and didn't require mayonnaise or sour cream. Limiting the amount
of water added makes a thicker dressing which can be used as a fruit or vegetable dip.
This is a variation of the dressing
from Heidi Swanson's 101cookbooks.com recipe for Roasted Pumpkin Salad as it appeared in the November 2012 issue of Yoga Journal.
Sunflower Seed Olive Oil Dressing
1/3 cup sunflower seeds
1/3 cup olive oil
2 tablespoons lemon juice
1 tablespoon honey, maple syrup or
agave nectar
Warm water
¼ teaspoon salt (optional)
½ cup finely chopped cilantro
(optional)
Using a hand blender or food processor
puree the sunflower seeds, olive oil, lemon juice, honey, maple syrup
or agave nectar until creamy. If needed, add a few tablespoons of
water to thin dressing to desired consistency. Stir in cilantro.
Taste, and adjust seasonings (of flavors) to your liking.
Drizzle or toss on salad greens. Store
any used portion in refrigerator for up to one month.
Dressing atop salad of baby spinach,
carrots, chopped apple, raisins, and
julienne sliced sun dried tomatoes
