We’ve been eating a lot of greens this cool summer. Which is fine by us, we have the yummiest salad dressing in the “whole-entire world,” courtesy of the magazine Edible Vancouver and the incredible Hollyhock Institute.
Edible printed Hollyhock’s famous dressing in their almost-spring 2011 edition, and it’s been a game changer at our house. Here it is. The best salad dressing in the “Whole-Entire World”
Hollyhock Yeast Dressing
As printed in Edible, from Hollyhock Cooks, with Linda Solomon and Moreka Jolar.
Makes 2 1/2 cups.
1/2 cup (125 ml) nutritional yeast flakes
1/3 cup (75 ml) water
1/3 cup (75 ml) soy sauce or tamari
1/3 cup (75 ml) apple cider vinegar
2 Tbsp crushed garlic
1 1/2 cups (375 ml) Sunflower Oil
Combine the first 5 ing unredients in a blender until they are thoroughly mixed. While still mixing on high, pour the oil in a slow, steady stream. Add all the oil or r when a desired consistency is achieved. (Honestly, we put everything in the glass mason jar we keep the dressing in, and shake. It’s delicious). When refrigerated, this keeps for 2 weeks.