Strange dressing fellows indeed, but you have to taste it to believe it. Exciting to say the least! This dressing is for the adventurous among you!

Makes 3 cups

1 cup French bottled dressing, dark (there a two types of bottled French dressing: dark amber and light orange, depending upon what company makes them; the dark red is what I use here)

1 c. orange juice

1/2 c. non-dairy liquid creamer

3 T. shelled pistachio nuts, plain

3 T. chocolate chips

1 t. dried tarragon

light pinch saffron

light pinch salt

lots of freshly ground black pepper

Place all ingredients into a blender container. Blend on low speed till the nuts and chocolate chips pulverize, then on high speed till creamy. Serve at once or refrigerate for service later.

When refrigerated, the dressing will thicken more. Blend again before using.

I serve this dressing over mixed greens, fresh sliced mushrooms, sweet onion rings and either mandarin or fresh orange segments. The tart of the orange accentuates and compliments the saffron.

Variation: For the less adventurous among you, omit the pistachio nuts and chocolate chips for an orange ice-creamsicle flavor! Use over fruit and lettuce salads.



Published by Sharon Lee Davies-Tight, artist, writer/author, animal-free chef, activist

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