3/4 c. apple cider vinegar (or lemon juice or both)
1/4 - 1/2 c. olive oil or flax oil (either or both)
3-6 cloves garlic (to taste)
2-3 Tbl tahini and or 1-2 Tbl mustard powder
1/4 c. Nama Shoyu
1/4 c. Honey
Place all ingredients in blender and blend!
Makes about 2 cups.
- from Denise Thomas, Raw Foodist
**Comments:
See Marinated Kale for a super use for this Vinaigrette.
|
