- Debra Klein
Use food processor or chop by hand all vegetables, including greens.
Using a food processor, blender or immersion blender, blend all ingredients until emulsified, adding a bit more water as needed to desired consistency.
Toss as much salad and dressing that you wish to serve. Remaining chopped veggies can be stored in airtight container with a paper towel in the fridge for up to a week. Dressing will stay good for up to two weeks
Hi, I'm Debra. I’m a health coach and culinary instructor, dedicated to making nourishing food taste incredible and inspiring healthy choices with easy plant-based recipes. I’m so glad you’re here. I’m ready to meet you on your journey where healthy meets delicious.