Spring Salad with Homemade Green Goddess Dressing

Spring Salad with Homemade Green Goddess Dressing

by Market Chef Julia Whitehorn

INGREDIENTS

Green Goddess Dressing
1 cup raw cashews, soaked in water overnight or for about twenty minutes prior to blending.
1 cup spring herbs of choice (we used cilantro and dill from Simple Promise Farms, and carrot tops)
1 garlic clove or green garlic bulb
Juice from one lemon
Splash of apple cider vinegar
Salt & Pepper to taste
Spoonful of Native Roots Bruja Verde hot sauce
Add some water to thin out as needed

Salad
Lettuce of choice, torn or chopped into pieces (we used lettuce from Bouldin Food Forest)
Spring veggies of choice (we used diced carrots from New Leaf Agriculture and cucumbers from Bernhardt’s Farm)

DIRECTIONS

To make the dressing, add all ingredients to blender and blend until smooth – add water to thin as needed. Chop salad ingredients, toss well with salad dressing, and serve. Also makes a great veggie dip!