Cashew Mint Salad Dressing

By MaryEllen

Adapted from “Eat Your Vegetables: Bold Recipes for the Single Cook,” by Joe Yonan (Ten Speed Press, 2013)

Ingredients

• 1/2 cup raw cashews
• 1/4 cup lightly packed fresh mint leaves
• 1/4 cup unseasoned rice vinegar
• 1/4 cup water
• 1 teaspoon honey
• 1/4 teaspoon fine sea salt, plus more to taste

Preparation

Step 1

COMBINE the cashews, mint, vinegar, water, honey and 1/4 teaspoon of salt in a blender; puree until creamy and smooth, stopping to scrape down the sides of the blender jar as needed.

TASTE, and add salt if needed. Transfer to a container with a tight-fitting lid; use right away, or refrigerate for up to 2 weeks.

Per serving: 50 calories, 2 g protein, 4 g carbohydrates, 4 g fat, 1 g saturated fat, 0 mg cholesterol, 85 mg sodium, 0 g dietary fiber, 1 g sugar.

Yield: 8 servings (makes about 1 cup).