Filled with vitamin-rich parsley, this herbal salad dressing is good on green salads as well as on steamed vegetables like cauliflower, potatoes, and squashes.

Makes: about 1 1/2 cups

• 1 cup firmly packed fresh parsley
• 1/4 cup safflower oil
• 1/4 cup extra-virgin olive oil
• 1/2 cup peeled, seeded, and chopped cucumber
• 2 tablespoons lemon juice
• 2 tablespoon minced fresh dill, or 1 teaspoon dried
• 1/2 teaspoon salt
• Freshly ground pepper to taste

Place all ingredients in the container of a food processor. Process until all that remains of the parsley is tiny flakes. Refrigerate the unused portion in an airtight container and use it within a few days.

• See VegKitchen’s selection of Classic Salad Dressings. ^[1]