Early Spring Salad With Creamy Lemon Dressing
4 cups wild greens (including Shepherd's Purse)Dressing:
1-1/2 cups olive or vegetable oil
1 tsp rosemary
1 cup water
1 tsp turmeric
2 cloves garlic
1 tsp miso
1 tsp fresh ginger
1/2 cup any cooked root vegetable (potatoes, yams, yuccas, evening primrose root, etc.)
1/2 small onion
Juice of 1 lemon
Small handful parsley or cilantro
Wash the greens and pat dry with towels. Chop greens into bite-sized pieces. Into a blender, add oil, water, and lemon. Blend. While the blender is running, put in the remaining ingredients except root vegetable. This will prevent anything from getting stuck under the blender blades. Blend until smooth, then add the root vegetable to thicken the dressing. Vary the amount of the root vegetable according to how thick you like your dressing. Toss the salad with the dressing and serve.
from Indian Spring Herbs