by Mark Reinfeld and Bo Rinaldi
Makes 3 1/2 cups
20 minutes total
1 cup water
1 cup pecans, toasted
1/2 cup safflower or sunflower oil
1 tablespoon maple syrup or agave nectar
5 teaspoons apple cider vinegar, raw
1 tablespoon soy sauce, or to taste
1/4 teaspoon garlic, minced (optional)
1. Place all ingredients in a blender and blend until smooth.
2. Serve with a large organic mixed green salad with all of your favorite veggies such as tomato, cucumber, grated carrots, red onion slices, olives and more.