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.