My friend Molly’s potato salad dressing is topflight! Yes, it is fantastic on potato salad; however, try it on your daily ‘Giant’ vibrant green salad too! It is as a fabulous vegie dip as well. Adapted by Dr John from original recipe found on cleanfooddirtygirl.com

Ingredients:

1 Cup broken raw Cashews- Place in a small container just covered with water. Microwave 40 seconds and let stand for 15 minutes or longer. Discard water

2 Dates- cut up and just cover with water. Microwave for 50 seconds. Let stand 15 minutes or longer and soak in water for 10 minutes. Use the water with the dates in recipe.

[alternatively you may use 1 ½ Tbsp Maple Syrup, Agave Syrup, or Honey]

3 Garlic Cloves- chopped (1 ½ tsp of water packed minced Garlic)

1 Tbsp Deli or Dijon Mustard

¼ Cup Nutritional Yeast

2 Tbsp Apple Cider Vinegar

1 tsp sow-sodium Soya Sauce or Tamari

1 Cup Water

1 large Dill [or Sweet] Pickle – chopped

Optional: ¼ tsp Dr John’s Spice or other no salt seasoning

Optional: ¼ tsp ground Fennel

Instructions:

Place all of the ingredients except the diced pickle into a Blender.

Blend until creamy smooth (about 40 seconds).

Now stir in the diced pickle.

Add a splash of water if necessary for a pourable, but not watery, consistency.

Done!

Storage: Refrigerate after making. Keeps up to 7 days in fridge.

Caution:

People with established Heart Disease, Atherosclerosis, previous Stents, Bypass procedures, or who have Diabetes, are advised to be cautious about added fats, even plant-based oils. These include Nuts, Tahini, and Avocado. Use dressings as flavorings only.

Use dressings and sauces sparingly. You may also add a little Balsamic Vinegar, Brown Mustard, or Salsa to your salad for added flavor and enjoyment. These additions “stretch” the dressing; and you use less oil😊. Dr John