• 1 12-oz pkg silken tofu; I use Mori-Nu organic
  • Zest of 1/2 of an orange, more if you like. Do this before juicing the orange
  • 6 tablespoons fresh orange juice with pulp
  • 6 tablespoons fresh lemon juice
  • 1 1/2 tablespoons reduced balsamic vinegar like Napa Naturals Reserve or California
  • Balsamic brands
  • 1 tablespoon nutritional yeast (optional)
  • 1/4 teaspoon onion granules or powder
  • 1/4 teaspoon garlic granules or powder
  • 1/2 teaspoon sea salt, optional
  • 2-3 tablespoons plant milk for preferred consistency. I like organic soy milk

Blend all in a small processor or a blender.  It will thicken somewhat as it sets. Flavors blend and marry after an hour or so.

Serve over a mixed salad of any or all of these: butter lettuce, baby mixed lettuces or herbs, arugula, purple shredded cabbage and carrot, and sliced fruit like fresh peach, plum, apple, figs, and orange wedges.  

Also nice drizzled over a mixed fruit salad with a bit of chopped mint.

Lasts in the refrigerator well over a week.