Super Green Dressing

• 1 cup flaxseed oil
• 1/4 cup umeboshi vinegar
• 2 medium cloves garlic, peeled
• 1 cup sliced scallions (6 to 8 medium)
• 1 cup coarsely chopped flat-leaf parsley
• 1/4 cup chopped fresh mint
• 1/4 cup chopped fresh basil
• 1/4 cup chopped fresh tarragon
• 1/4 cup chopped fresh dill
• 3/4 cup water or vegetable broth
• 16 oz. soft tofu, drained and crumbled
• 1 1/2 tsp. spirulina
• 18 tsp. salt

1. In blender or food processor, combine oil, vinegar, garlic, scallions, parsley, mint, basil, tarragon, dill and 1/2 cup water or vegetable broth.
2. Pulse on/off until blended, scraping down sides of container as necessary with rubber spatula.
3. Add tofu, spirulina, salt and remaining 1/4 cup water.
4. Blend until mixture is smooth, about 3 minutes.
5. Be patient: Dressing will not come together at first and you will be tempted to add more liquid, but dont.
6. Store in an airtight container in the refrigerator up to 4 days.
7. Before using, leave at room temperature for a few minutes, then whisk to regain its smooth texture.

flaxseed oil, umeboshi vinegar, garlic, scallions, flatleaf parsley, fresh mint, fresh basil, tarragon, dill, water, spirulina, salt

Taken from www.vegetariantimes.com/recipe/super-green-dressing/ (may not work)