Green Velvet Vegetable Salad Recipe

Ingredients

GREEN VELVET DRESSING*

3/4 cup water

1/2 cup fresh lemon juice

1/2 cup raw tahini (pureed sesame seeds)

1/4 cup fresh parsley, chopped

1/4 cup fresh dill, chopped

4 tablespoons raw cashews

2 tablespoons Dr. Fuhrman’s VegiZest

1/2 tablespoon fresh tarragon, chopped (optional)

2 teaspoons Bragg Liquid Aminos

2 cloves garlic, chopped

SALAD

10 ounces (about 10 cups) mixed salad greens

1/2 cup zucchini, shredded

1/2 cup fresh or frozen corn

1/2 cup red bell pepper, diced

1/4 cup scallions, chopped

1 cup sprouts (assorted varieties)

Blend all dressing ingredients in a high powered blender until smooth.

Toss salad ingredients with dressing and top with sprouts.

Dressing yields 4 servings. Leftover dressing may be stored in the refrigerator for 2 to 3 days.

*Dressing yields 4 servings.