About this recipe: A very nutritious salad dressing that is creamy, nutty and flavoured with lemon juice and honey. It has a middle-eastern flair and goes great with zesty greens.
Fantastic!! I make this all the time. We love it on grilled baby bok choy with marinated flank steak but I'll eat it on almost anything! FYI, I often omit the honey without complaint. And I've also substituted finely grated parm or asiago for the nutritional yeast with great success but I do prefer it with the nutritional yeast, just for the nutritional value. - 14 Jan 2011 (Review from Allrecipes US | Canada)
This dressing reminds me of Amy's Goddess dressing -- it's very good. I would recommend using canola oil instead of olive oil, unless you are using a very mild olive oil. I thought the olive oil I used (extra virgin) still overwhelmed the other flavors. - 16 Mar 2009 (Review from Allrecipes US | Canada)
I love this salad dressing! We've enjoyed it on a regular mixed green salad. Today, we tried it on a mix of brocoli, cauliflower, and red onion, with a bit of almonds, sunflower seeds, and raisins. It was amazing! UPDATE: This has become my regular salad dressing. I made it again today, but this time I used regular soya sauce instead of the tamari, and it wasn't quite the same. Tamari gives it a superior taste. - 08 Jun 2009 (Review from Allrecipes US | Canada)