RAW Superfood Salad Dressing
(Lemon Vinaigrette)
This salad dressing is SUPER easy, and calls for two SUPER foods that should be eaten raw to maximize health benefits: garlic and olive oil. I suspect that most of us cook these ingredients, but this is not optimal.
I prefer this salad dressing over balsamic vinegar on spinach salad, which is just a personal preference. I find this recipe makes a good amount that goes a long way. Store at room temperature (or be prepared for the mixture to solidify) for up to a week. After that I found it tasted a little 'off'.
Lemon Vinaigrette:
3 TBsp olive oil
2 TBsp freshly squeezed lemon juice
2 cloves minced garlic (or you can use your garlic press)
1 tsp dried or fresh dill weed (not seed)
1 tsp dijon mustard
1/4 tsp sea salt (optional)
1/2 tsp sugar (optional)
Mix all ingredients in a container that you have a well-fitting lid for and then shake. I always feel that salt and/or sugar is optional, I often omit or at least reduce the amount called for so use as much or as little of those ingredients as you like.