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Vegan for the Holidays

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Vegetarians in Paradise
Vegan Vegetarian Recipes

Spring is here with its colorful blossoms on the fruit trees, gorgeous flowers in bright colors, and lots of green--green leaves filling out those winter-bare trees, green blades of grass popping up, and plenty of lusty green veggies growing in the garden. Why not bring some of that zesty green into the kitchen with a salad dressing that turns a boring salad into pungent delight.

Prepare a nice variety of lettuces, and add some sinkers -- you know, those slices of carrots, celery, and radishes and chunks of cucumber, bell pepper, and jicama. Then just dress it all up with an easy blender dressing that makes a good salad great!


1 t. salt
1/4 t. pepper
1/4 C. (59 ml) organic canola oil
1/4 C. (59 ml) raw sunflower seeds
1/4 C. (59 ml) + 1 T. lime juice
1/2 C. (118 ml) water
1 T. + 1 t. white wine vinegar
4 green onions, coarsely chopped
1/3 to 1/2 C. (118 ml) chopped fresh dill or 1 T. dried dill weed

2 T. organic canola oil

  1. Combine salt, pepper, canola oil, sunflower seeds, lime juice, water, wine vinegar, green onions, and dill in a blender and blend, starting machine on slow speed for a few seconds. Switch to high speed and blend until smooth.
  2. With machine running, slowly add the 2 T. canola oil, and blend for 30 to 40 seconds.
  3. Pour into an attractive serving bowl, and ladle over your favorite salad ingredients. Store leftovers in refrigerator in a covered container. Makes 1 1/2 cups (355 ml.)

Click here for past cookingwithzel@home.comeonin recipes

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