Originally posted to Full of Veggies on 7/6/06
Green Velour Salad Dressing
Adapted from DrFuhrman.com’s Green Velvet Dressing
Makes 2 to 2 ½ cups, 4 to 6 generous servings.
1 cup water
½ cup fresh lemon or lemon & lime juice
½ cup tahini (raw & unsalted please!)
¼ to ½ cup frozen spinach or mix of green herbs
1 - 2 cloves garlic (more if you are a garlic freak, like me)
2 T no-salt seasoning blend of your choice
2 t Braggs
Place all ingredients in a blender and whiz it up until it is creamy and has a lovely green color, about 1 minute or depending on your blender.
Flavor is tangy, garlicky, and in general not for those who like milder things. Texture should range from a heavy cream consistency to a bit thicker than that depending on how much spinach is put in and how much liquid is added. Definitely tastes better after refrigerating over night. Keeps well in a tightly closed container in the fridge.