This dressing is great on either savory or sweet salads. Especially good with Autumn/Winter vegetables. Also fantastic as a dip with Paleo coconut chicken strips.
1/3 c. raw, unsalted pistachios
1T. maple syrup
1 tsp. honey
1 T. powdered onion, or 1/2 fresh onion
1 T. rice syrup
3T. fresh parsley, chopped
1/2 c. coconut milk
1T. dijon mustard
Salt and pepper to taste
Place all ingredients into a high-powered blender and blend until smooth. Refrigerate if needed, before using for salad. No need to, if using as dip for Coconut Chicken Strips.