Green Velvet Vegetable Salad

• GREEN VELVET DRESSING*
• 3/4 cup water
• 1/2 cup fresh lemon juice
• 1/2 cup raw tahini (pureed sesame seeds)
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh dill, chopped
• 4 tablespoons raw cashews
• 2 tablespoons Dr. Fuhrman's VegiZest
• 1/2 tablespoon fresh tarragon, chopped (optional)
• 2 teaspoons Bragg Liquid Aminos
• 2 cloves garlic, chopped
• SALAD
• 10 ounces (about 10 cups) mixed salad greens
• 1/2 cup zucchini, shredded
• 1/2 cup fresh or frozen corn
• 1/2 cup red bell pepper, diced
• 1/4 cup scallions, chopped
• 1 cup sprouts (assorted varieties)

1. Blend all dressing ingredients in a high powered blender until smooth.
2. Toss salad ingredients with dressing and top with sprouts.
3. Dressing yields 4 servings. Leftover dressing may be stored in the
4. refrigerator for 2 to 3 days.
5. *Dressing yields 4 servings.

velvet dressing, water, lemon juice, tahini, fresh parsley, fresh dill, cashews, dr, fresh tarragon, bragg liquid, garlic, salad, zucchini, corn, red bell pepper, scallions, sprouts

Taken from www.epicurious.com/recipes/member/views/green-velvet-vegetable-salad-50169085 (may not work)