Tired of the same old salad dressing? I sure am! So after a little looking around and some garlic-y inspiration, I found something new and fun to try. This protein packed salad dressing is subtle and sweet. Sure to knock the socks off those who try it. Also, this recipe uses leftover ingredients from the Garlic Sirloin Recipe, exclusive to the Napoleon Recipe Club Newsletter. If you haven’t signed up, I suggest you do! There are exclusive recipes that aren’t on this blog.

METHOD

1. Preheat the grill to medium, around 350°F.
2. On a baking sheet or other grill – safe surface, roast your cashews for about 5 minutes, or until they are lightly toasted. Be careful not to let them burn.
3. Combine all ingredients in a blender, or food processor and blend away. This should only take a few seconds or pulses. Unless you want cashew butter instead of a great dressing that is a little chunky…then you can go as blender happy as you like.

This dressing goes great over any garden green salad. It is light and packs a lot of healthy qualities.

Happy Grilling!