Spinach Salad Dressing

1 clove garlic
1 cup dates
¼ large onion
¼ cup apple cider vinegar
1 medium apple, cored
½ cup cashews
4 tablespoons prepared mustard
½ teaspoon salt (optional)
½ teaspoon pepper
1 cup water

Blend all ingredients together in a high powered blender on high to make a smooth dressing. Add more water to get desired consistency. Makes 3 cups.

★★★★★ 5 out of 5 stars—Best ever!

I worked long and hard on this one. I was craving an old fashioned, sweet spinach salad dressing for some fresh greens but the old recipes I had access to called for granulated sugar—up to one cup in a single recipe! The dates fill in for the sweetness in this gem. Prepared mustard has a good amount of sodium per serving on its own, however, once the dressing is prepared, a little goes a long way which minimizes the sodium intake per serving, overall. Cashews replaced oil and gave it the substance needed for the dressing to hold together without separating. Although I have not tried it yet, I would bet the farm that this would make an excellent coleslaw dressing as well. Score!