- 1/4 cup light cream cheese
- 1/4 cup Tarragon & Garlic Vinegar
- 1 tbsp. Sundried Tomato & Parsley Vinaigrette
- 1/4 cup olive oil
Pour the ingredients in a blender and pulse for 2 minutes. Wonderful served over any type of salad. This is particularly good on a salad of roasted baby red potatoes, shredded red cabbage, shallots, green beans cooked aldente', zucchini and carrots, cut in julienne strips.
Photo Credit: Raw Epicurean