Best Salad Dressing Ever- Creamy Garlic

I have NEVER been a salad person before. I always got sick of them VERY quickly and if it was a salad I loved, it usually had WAAAYYY too many calories or
starches or sugar or something.

Until NOW…..


seriously this dressing along with the Microgreen salad has been my FAVORITE for almost a year now and I have eaten it at least 2 days a week for the last 8 months. Yes, it’s that good!

Makes 10 servings, about 2 Tbsp. each

1/2 cup EVOO

1/4 cup apple cider vinegar

3 cloves garlic, crushed

3 Tbsp. fresh lemon juice

2 Tbsp. chopped fresh parsley

1 tsp. Himalayan salt

1/2 tsp. Dijon mustard

1 Tbsp. raw honey (or pure maple syrup)

Directions:

Place all ingredients in blender or food processor; cover with lid.

Blend until smooth.

Refrigerate dressing if not using immediately.

If dressing solidifies when cold, hold at room temperature for 30 minutes. Stir before using.

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