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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 224 |
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This is from the Moosewood Daily Special cookbook. Ingredients:
1 cup canola oil |
2 tablespoons cider vinegar or 2 tablespoons lemon juice |
2 teaspoons honey |
1/4 cup spinach leaves, packed |
1/4 cup basil leaves, loosely packed |
2 teaspoons dijon mustard |
1/4 teaspoon salt, to taste |
black pepper |
1 cup milk or 1 cup buttermilk |
Directions:
1. Puree all ingredients in blender, except milk.
2. While the blender is still running, slowly add the milk in a stream until dressing thickens.
3. Stop the blender when the dressing thickens or the oil may seperate and the dressing will become thin.
4. This will store for about a week in the frige; shake before use if it looks like it is seperating.
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