The next time we have this dressing, I would back off the water to about 1-1/2 cups. I feel that as written, this recipe results in too thin a dressing.
modified by Wardee Harmon from “The Guilt-Free Gourmet”
- 2 cups filtered water
- 1 cup raw sunflower seeds
- 1/4 teaspoon celery seed
- 3 teaspoons onion powder
- 1/2 cup lemon juice
- 1 teaspoon salt
- 1/2 cup extra virgin olive oil
- 1 tablespoon dried parsley
- 2 teaspoons dried basil
- 2 tablespoons poppy seeds
Blend first 6 ingredients in blender until smooth. Add olive oil. Blend to incorporate. Transfer to glass jar. Mix in parsley, basil and poppy seeds. Refrigerate unused portion. Mix well before serving.
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