Curried Carrot Dressing

Serves: 4 
Calories: 125/serving
Carrot1 cupsliced into rounds
Cashews1/3 cup
Saltto taste
Black pepperto taste
Lemon juice2-3 tbsp
Fennel seeds1/8 tsp
Coriander powderto taste
Cumin powderto taste
Garlic1 clovechopped
Ginger1 inch piecechopped
Wateras needed
Cinnamon powderto taste

  1. Blend all ingredients together to the desired consistency and taste
  2. Toss with salad greens

Add only as much water as necessary for grinding. The vegetables will release water when tossed with the dressing because of the salt content. So the salad will be soggy if the dressing has too much water.