Contributed by Kathy Reichert (from the Ananda Cookbook)

Makes 2 cups. I often make half the recipe. It keeps well for several days in the refrigerator. Just shake well before serving. Sometimes I omit the curry or use dijon mustard instead of the dry type. I really like this dressing: slightly sweet, yet tangy.

Ingredients

Blend all ingredients in the blender:

1 cup safflower or olive oil (or hemp oil!)
1/2 cup apple cider vinegar
1 cup chopped fresh parsley (remove stems)
1 small green onion, chopped
2 tbsp peeled + grated ginger root
1/3 cup honey
1/8 tsp basil
1/4 rounded tsp curry powder
1/4 tsp dry mustard
1/8 tsp salt
pinch of black pepper

Instructions

n/a

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