Dress that Salad

It’s always salad season in Michigan thanks to hoop-house growers. But, right now lettuces are really in season, there are greenhouse tomatoes and cucumbers available, and Michigan carrots are always at farmers markets. So, I’m sharing my favorite salad dressing with you!

It’s a ranch-style dressing without all of the stuff I cannot even pronounce. Sure, it has about a 4-5 day shelf-life BUT IT’S REAL FOOD. And, it freezes well. So, make a big batch – it doubles or triples easily.

Theresa’s Healthy (and raw) Salad Dressing
Makes about 5 ounces

Blend the following (high-speed blender if possible):
¼ cup sunflower seeds (soaked for two hours, drained, and rinsed)
3 Tablespoons filtered water
2 teaspoons apple cider vinegar
½ teaspoon salt
1 Tablespoon olive oil
1 clove garlic

Soaking the sunflower seeds is important. Otherwise the dressing might be crunchy. 🙂

That’s it. Just chill and pour liberally onto your salad. Also makes a great veggie dip.

sunflower seed salad dressing

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