Today’s salad

I waited today and had my salad for lunch instead of breakfast. The star was an amazing, oil-free balsamic vinaigrette. To make it, throw the following in a blender and blend until smooth and creamy:

1/2 cup cashews
1/4 cup water
1/4 cup balsamic vinegar
pinch of sugar
squirt of Dijon mustard
black pepper, to taste

I poured this over a combination of romaine, red bell pepper, corn, carrot, pinto beans, and chopped almonds.

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