Tomato Vinaigrette:
1 medium tomato, chopped (including seeds; about ¾ cup)
⅓ cup vinegar (I like apple cider)
2 tablespoons mustard (I like Dijon or stone ground)
1 teaspoon ground cumin
1 medium clover garlic
Place all of the vinaigrette ingredients (tomato, vinegar, mustard, cumin, and garlic) into a blender, and blend until smooth. Stir into the salad.
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Ranch Dressing:
1/2 cup water
1/2 cup raw, unsalted cashews
3 tablespoons lemon juice
1 tablespoon vinegar (I like apple cider)
1/2 teaspoon granulated onion
1/2 teaspoon granulated garlic
1 green onion, white & green parts, sliced
2 teaspoon chopped fresh dill (or 3/4 teaspoon dried)
Blenderize all (except onion & dill) ingredients.
Add onion & dill & blend only for a few seconds.
Refrigerate 2 to 3 hours.
Stir into the salad.