1/2c Extra Virgin Olive Oil
1/4c red wine vinegar
1 Tbsp balsamic vinegar
1/4c fresh lemon juice
2 tsp dried oregano
1 clove garlic
1 tsp dijon mustard
1/2 tsp himalayan salt
1 tsp herbal seasoning blend
2 Tbsp chopped fresh parsley
Place everything in a blender or food processor (I used my nutri bullet) Cover with lid. Blend until smooth. Refrigerate dressing if not using immediately. If dressing solidifies when cold, hold at room temp for up to 30 min before use. Stir before using!
Fixers: 1 Orange
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