BROCCOLI AND MUSHROOM SALAD
with greens, and tomatoes drizzled with a creamy Macadamia Nut Dressing! Wonderful!
1/3 c. corn oil
2 T. sweet cucumber pickle juice (bread and butter style), strained to remove seeds
1 T. white wine tarragon vinegar
1/2 c. whole, jumbo, salted macadamia nuts
1/4 c. plus 2 tablespoons nondairy liquid creamer
1/4 t. garlic powder
1/4 t. cinnamon
salt to taste
8 c. cut romaine and iceberg/head lettuce, combined
1 head fresh broccoli buds, broken into quarter size pieces (reserve stalks for other use)
5 fresh Italian (Roma) tomatoes, diced; cut each from tip to tip in half, then crosswise into 4ths
15-20 mushrooms, thinly sliced
freshly ground black pepper
Combine oil, pickle juice, vinegar and nuts in blender container. Blend on low-speed till nuts are crushed. Add nondairy creamer, garlic powder, cinnamon and a few dashes of salt, and blend on medium then high-speed till smooth and creamy. Adjust for salt, then refrigerate several hours before using. Do not re-blend before using.
Place lettuce on individual salad plates. Arrange broccoli, tomato and mushroom neatly over lettuce in that order. Pour dressing over each salad (do not toss), then sprinkle with freshly ground black pepper and serve.
Notes: This is a unique dressing; you and your guests will love it.
When I first developed this dressing, I used jumbo, oiled macadamia nuts that I purchased at one of those nut shops found in shopping malls. These nuts blend up thick and creamy. Since then, I’ve used smaller, canned nuts, and they blend up thin.
I have no idea why one nut would blend up differently than another, but to prevent this from happening, I suggest using the higher quality nut. If blending up thin, adjust nondairy creamer by pouring it in slowly till desired thickness is achieved. If by mistake it becomes too thin, then add more nuts, but when doing this you must add more of the other ingredients as well to keep the dressing flavorful–more vinegar, garlic, cinnamon and salt.