Lemon Mustard Dressing
- 1 ½ lemons, juiced
- 2 ½ tablespoons Dijon mustard
- ¾ cup filtered water
- ½ cup raw cashews
- 2 large garlic cloves, peeled
- 1/3 cup raisins
- ¼ teaspoon sea salt (optional, replace with 1 teaspoon sumac)
- 1/8 teaspoon ground black pepper
- Large pinch of turmeric
Place all ingredients in a blender. Blend on high until smooth. Serve over salads or cooked dark greens, cooked whole grains, or raw vegetables.
And here is a simple suggestion to serve the dressing on:
Start with a base of baby greens in a shallow bowl. Then put a cup of cooked quinoa and brown rice (or any cooked grain of your choice) over half the greens.
Add ½ cup grated carrots and grated red onion over ¼ of the remaining space.
And finally add broccoli florets thinly sliced over the last ¼ of the space.
Top with lots of the yummy Lemon Mustard dressing.