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Cashew Dressing Recipe

Ingredients:

1.5  cup roasted cashews

1     cup water

2     tablespoons olive oil

2     tablespoons white wine vinegar

       fresh sage leaf

       some fresh marjoram leaves

       salt

 

Method:

In blender, mix all ingredients (save 1/2 cup cashews) thoroughly, until smooth consistency is achieved. You may add some more water if you find it too thick.

 

For spinach salad, add some strawberries (sliced or quartered) to the spinach and sprinkle the saved 1/2 cup cashews on top.

 

For lettuce salad, add some Granny Smith apples (cut in matchsticks) to the lettuce, and sprinkle the saved 1/2 cup cashews on top.

Read the next Article: Growing Spinach Seeds

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Gardening Tip of the Day

  • If you plan to store winter squash and pumpkins for later use, go easy on applying nitrogen where they grow. And don’t heap on an extra shovelful of manure in late summer to increase fruit size. Too much nitrogen in the soil can reduce storability up to 75 percent. Allow squash and pumpkins to remain on the vine until leaves brown and stems wither. Cut off the vine, dry the harvest in the shade for a couple of days and finally wipe the fruits with a solution of household bleach and water. A half-cup of bleach mixed with a gallon of water will kill fungal spores that cause rot on fruit rinds. Store in a cool, dark place until ready to use.