3/4 Cup Udo’s Choice Oil Blend
2 T. Umeboshi Vinegar
2 T. Almond Butter
2 T. Agave or Wee Bee honey
1/4 tsp. Cayenne
2 T. Nama Shoyu
Put all the ingredients for the dressing in a blender and mix well. Pour the sweet almond dressing on the salad and mix well. Let sit to marinate for 2-4 hours before serving. Garnish with edible flowers just before serving.
Other recipes like this from Dorit can be found at:
Dorit’s book: Celebrating Our Raw Nature