Salad dressings should contain fat to help digest the fat soluble nutrients in the vegetables. But the fat shouldn’t come from oil. Whole, raw nuts and seeds make the best base for dressing.

1 cup sunflower seeds (optional: soak for 4 – 8 hours)
1 cup water
1/4 cup Balsamic Vinegar

In a blender combine the ingredients until smooth and creamy. Soaking the seeds ahead of time is not required but makes them easier to digest and easier to blend into a smooth dressing. Store refrigerated in a jar. Dressing lasts about 4 days.