1 ½ cups chopped scallions
¾ cup canola oil
2 tablespoons umeboshi vinegar
½ cup water

In a blender or food processor, combine all of the ingredients and blend until moderately smooth.

You can refrigerate this dressing until you are ready to use it. As long as you cover it it can be stored for up to 1 week.

Makes 2 cups.

*I spent a few days at Kripalu Center for Yoga and Health in Lenox MA. They served this delicious dressing each day. I now own the Kripalu Cookbook: Gourmet Vegetarian Recipes by Atma Jo Ann Levitt. This recipe is taken from that book.