Parsley Garlic Ginger Dressing

This is my absolute favorite dressing.

Combine all ingredients in a blender
1 bunch parsley
3/4 in. ginger root (thin slices)
¼ c. sesame oil
1 – 2 small cloves garlic
2 Tbsp fresh lemon juice
¼ c. tamari
¼ c. water

Rinse produce.  Rip off a huge handful of parsley.  Usually this is the whole top of an average bunch.  Place in your blender.
 Slice about ¾ in. of ginger root into a few slices.  Slice 1 clove of garlic.  
Add ginger, garlic, and rest of ingredients to the blender.  

Blend.  Make sure everything gets chopped.  Taste with a piece of lettuce or veggie.  If you think it needs more garlic, add another small clove.  You can also add another slice of ginger if you think it needs to be a little more gingery.

Lemon tip – I prefer to pick lemons that look a little ugly.  They are really soft and starting to turn brown.  They skin is not moldy or punctured though.  I think these are the juiciest lemons.  If you get a lemon that’s a little more firm, put pressure on it and roll it around on a table top.  This helps break up the beads before you slice it and will help you to squeeze the juice out.

You can make extra of this dressing and freeze it.

Melissa