Instructions: Place all ingredients in a large blender or food processor. Puree until smooth. Transfer to a 2-cup container, cover and store refrigerated for up to 3 days. Serve with salad or as a vegetable dip.

Yields 1-1/2 cups.

have a cookbook for sale and according to the Alaska Roadhouse Recipes cookbook people, this recipe is in the Fiddlehead cookbook and was used with

Heres what Deborah Marshall, owner at Fiddlehead House, said about this recipe: "Weve been trying for years to describe this adequately, and there seems to be only one description that fits: indescribably good. Originally made by Joan Daniels at the Bread Factory in Anchorage, this salad dressing has been Alaskas favorite for over 20 years."

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