Tomato, Corn and Butter Lettuce Salad with Buttermilk Chive Dressing
by Gena Hemshaw
Yields: 1 – 2 servings
Salad:
-1 head butter lettuce
-1 small tomato, chopped, or about eight cherry tomatoes, halved
-1 small ear of corn
-chopped chives, for garnish
Buttermilk Chive Dressing (makes about 1 1/4 cups)
-1/2 cup raw cashews, soaked
-1/2 cup raw pine nuts, soaked
-1/4 teaspoon salt
-1/4 teaspoon onion powder (optional)
-juice of 1 lemon
-2 teaspoon seasoned rice vinegar (not raw, but not a big deal)
-3/4 cup water
-3 tablespoon chopped chives
Blend all ingredients except the chives in a high-speed blender until smooth.
Alternately, blend all ingredients except water in a food processor until smooth. Then drizzle in the water slowly (stopping every now and again to scrape the bowl) until the mixture has taken on a smooth consistency.
Toss the chives in the finished dressing and stir.
To assemble the salad, toss the vegetables in as much dressing as you need.
Garnish with chives, and enjoy!
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