Tomato, Corn and Butter Lettuce Salad with Buttermilk Chive Dressing

By Gena Hamshaw
Yield 1-2 servings

Ingredients:

Salad:

• 1 head butter lettuce
• 1 small tomato, chopped, or about eight cherry tomatoes, halved
• 1 small ear of corn
• chopped chives, for garnish

Buttermilk Chive Dressing (makes about 1 1/4 cups):

• 1/2 cup raw cashews, soaked
• 1/2 cup raw pine nuts, soaked
• 1/4 teaspoon salt
• 1/4 teaspoon onion powder (optional)
• juice of 1 lemon
• 2 teaspoons seasoned rice vinegar (not raw, but not a big deal)
• 3/4 cup water
• 3 tablespoons chopped chives

Method:

1. Blend all ingredients except the chives in a high-speed blender until smooth.
2. Alternately, blend all ingredients except water in a food processor until smooth. Then drizzle in the water slowly (stopping every now and again to scrape the bowl) until the mixture has taken on a smooth consistency.
3. Toss the chives in the finished dressing and stir.
4. To assemble the salad, toss the vegetables in as much dressing as you need.
5. Garnish with chives and enjoy!