Whisk the ingredients together until smooth. Taste the dressing and adjust the sweetness, spices, and vinegar as desired. You can also thin it out with some water or more almond milk if you like. It will thicken up a bit in the fridge.

STORAGE: Store in an airtight container in the fridge. This recipe just fits into a Tupperware salad dressing shaker (but I whisk it together in a bowl first to give me plenty of room). The dressing should be good for at least two weeks.

USE: My favorite way to use this dressing is to toss it with hearty greens, like kale. I don’t usually use it as a “pour over the top” kind of dressing, although you can. I love when it’s a thin coating on every single leaf of bright, fresh green. The sweetness and creaminess of the dressing balance out the bitterness of kale really well. This amount of dressing will dress a lot of greens. (The recipe makes 18 servings.) Start light with the dressing, stir to coat the greens, then add more dressing as necessary. Overdressed salad just gets soggy.

“Corn Chip Salad”: This dressing is based on an old traditional “corn chip salad” dressing. To recreate that salad in THM S form, toss this dressing with the following in your desired amounts: lettuce or kale + spinach, bacon bits or cooked and crumbled bacon, chopped hardboiled eggs, shredded cheddar cheese, chopped onion, chopped tomato, something for crunch (traditionally corn chips – which are definitely not on plan – but you could try crushed pork rinds?). Top the salad with some extra bacon, hardboiled egg, cheese, and pork rinds to make it pretty.

Or keep it simple and just toss with your favorite greens and some nonstarchy veggies like sliced cucumber and broccoli, then top with some shredded cheese. My newest favorite addition: mild pickled banana pepper rings for some acidic zing.