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.

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