P1020426I opened my fridge this week to make a big ol’ salad only to find nothing but napa cabbage and a diced raw beet. And then I spotted a container of almond butter dressing leftover from the day before. Mmm…this dressing is so good it can even make iceberg lettuce taste gourmet.

Toss it over spinach-leaf salad, use it as a marinade or eat it as dip. Even your kids will be double dipping.

1/4 cup almond butter
1t minced fresh ginger
1t garlic
T soy sauce
1/4 cup olive oil
3T apple cider vinegar
1/4 cup water

Add all the ingredients to a food processor and blend until creamy. Keeps in the fridge for at least a week.

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