I'm not writing this post to talk about salad, though this one was particularly good (spinach, lettuce, tomato, avocado, cucumber, and raw corn). No, my interest lies in the glass of brown stuff next to the salad.
That, my friends, is the tastiest salad dressing ever. I kid you not.
I was flipping through the salad dressing section of La Dolce Vegan looking for some inspiration one night, when I saw a recipe for "Sesame Miso Dressing". I thought that sounded pretty darn good. But as I was making it, I remembered that we had some sunflower seed butter in the fridge (marked down from $5 to $1--score! we grabbed two and stuck one straight in the freezer). So instead of using tahini, I made "Sunflower Miso Dressing".
This is really that good. Somehow the simple combination of water, vinegar, maple syrup, miso and sunflower butter morphs a regular salad into a plate of edible heaven.
Maybe it's just a sign of my new obsession with sunflower butter. But it's not just me--Andy made this again two days later, and I had to refrain him from drinking the leftovers straight out of the glass.