Creamy Parsley Dressing


Parsley is actually really good for us and it is way more than a garnish, a touch of green in a dish, or for dipping into the salt water on Passover.

I have been making tons of different variations of dressing use nuts as the base (see my lemon-mustard vinaigrette.) For this one, I used cashews and blended them with the parsley, garlic and lemon. Delicious! It is perfect on that giant head of Boston lettuce * from the CSA.

1/2 cup raw cashews nuts
1 cup parsley *
2 cloves of garlic
6 tablespoons white balsamic vinegar
2 tablespoons of water
1 tablespoon agave
The juice of 1/2 lemon, approximately 1 tablespoon

If you don’t have a Vitamix, soak the cashews overnight. Drain them and use fresh water to blend.

Blend until completely smooth. Add more water if too thick. Enjoy over a big salad!

* CSA 2013 Week #20

A Big Salad wtih Balsamic & Lime Vinaigrette


The salad dressing is adapted from Gwyneth Paltrow’s book My Father’s Daughter. The lime juice is a really nice flavor combo with the balsamic. I simply left out the oil to keep with the theme this month and it worked out well. This no oil thing is no problem!

Lime Vinaigrette
2 tablespoons balsamic vinegar
2 tablespoons agave
1 tablespoon fresh lime juice, about 1 lime
Salt, a pinch
Fresh pepper, to taste

For this salad, I started with the gorgeous green oak lettuce, tomatoes and radishes from the CSA 2103 Week #14 (marked with an *) and added some of my favorite things. Add what you like!


Green Oak Lettuce *
Tomatoes *
Radishes *
Sliced almonds

Prepare salad. Toss with dressing. Enjoy!