MAPLE-MUSTARD DRESSING

My goal always seems to involve eating more salads and greens. Although I enjoy balsamic vinegar as a dressing, it's nice to mix things up by making different dressings. I enjoyed this recipe and since it uses beans instead of nuts for creaminess it lowers the fat content.

This recipe is by Julieanna Hever and was featured on “My Plant-Based Family” blog: Kale Salad with Maple Mustard Dressing. The recipe can also be found in the “Forks Over Knives Cookbook.” I made my salad with massaged kale and baby spinach though you can use whatever salad ingredients you desire.

Here is a brief video about how to massage kale in order to tenderize it: Massage Raw Kale for Tender Greens

Raw curly kale before being massaged

MAPLE-MUSTARD DRESSING

Ingredients

Zest and juice of 2 lemons

1 (15-oz) can cannellini beans, drained and rinsed

1/4 cup tahini

1/4 cup stone-ground mustard (I used Dijon because I didn’t have stone-ground)

3 Tablespoons Bragg Liquid Aminos or reduced sodium tamari or soy sauce

2 Tablespoons 100% pure maple syrup

1/4 cup nutritional yeast flakes

1/2 cup water

Instructions

Place all ingredients into a high speed blender and blend until smooth.

(I made 1/2 batch)