I want my creamy salad dressing!

Hi everybody!

For optimal health, we want to avoid all of the fatty oils in our diet, including olive oil, corn oil, safflower oil, vegetable oil, MOTOR OIL!, etc. Oils clog our arteries and are highly caloric with little nutritional value. But sometimes I find myself wondering what to put on my salads. I don’t know about you, but I love creamy dressings and it makes me feel much more motivated to go through the work of chopping and washing knowing that I will be rewarded with yumminess. I would usually do an olive oil vinagrette, but today I’d like to show you how to use nuts as a healthy fat substitute. Added bonus? Nuts and seeds, not oil, have shown dramatic protection against heart disease. This recipe is from the amazing Nutrition Prescription program from Eat Right America (EatRightAmerica.com).

Happy blending!

INGREDIENTS - CREAMY SESAME DRESSING

1 cup unsweetened soy milk or hemp milk

2/3 cup unhulled sesame seeds, lightly toasted*

2 tablespoons (Riesling) Raisin Vinegar or seasoned rice vinegar

1 tablespoon raw cashew buttera

1 teaspoon toasted sesame oil

7 pitted dates, or to taste, soaked in water 30 minutes (reserve soaking water)

1/2 clove garlic

2 tablespoons unhulled sesame seeds, lightly toasted*

DIRECTIONS

1. In a high powered blender, blend all dressing ingredients, except for the 2 tablespoons sesame seeds, until smooth and creamy. Stir in remaining sesame seeds. Use soaking water from dates to thin if needed.