This cold/flu/laryngitis thingie the pesky preschoolers dropped on me is still kicking my butt. I'm really having a problem mustering up dinner lately. Dinner last night was half a bag of oyster crackers and 2 quarts of cheap orange juice. Tonight I was looking for an excuse to crack open a large bag of Utz White Corn tortilla chips so I up-ed my game and made a tasty taco salad. For inspiration I turned to the Forks Over Knives cookbook and
this salad dressing! I could eat it all day! Probably not a good idea, given the ingredients, but inspiring none the less. I'm not going to insult your intelligence by telling you how to put together a taco salad but for your salad enjoyment here is the recipe for the dressing. Don't be alarmed it is really good. Really, really good! Put it on your salad, or use as a dip. Here's hoping that it knocks the sicks right outta me.
1 can rinsed, drained cannellini beans
2 cups cilantro
1 cup fresh Italian parsley
1/4 cup tahini
1-4 oz can green chilis
2 Tbsp soy sauce
1 tsp chili powder
2 cloves garlic
4 Tbsp lime juice
Buzz the whole lot in your blender for a good bit, and serve.