When your diet consists mostly of vegetables, fats, and proteins, you tend to eat a lot of salads!
A good dressing is a must-have. Store-bought dressings, even the organic ones always contain less-than-desirable oils, so it is always best to make your own. Canola, vegetable oil etc. are not as healthy as we’ve all been led to believe. I prefer olive oil for salad dressing.
This dressing recipe has been my family’s favorite favorite for a long time. I’ve posted it before, but have revamped it a bit so that it is even more amazing.
Fresh herbs are a must for this dressing. While dried herbs work, they are not the same. It tastes like a completely different dressing. Still delicious, but different. With fresh herbs of basil and thyme, it tastes like summer. It’s tangy, and slightly sweet.
The recipe calls for 1-3 cloves of garlic. I would start with one and then add more if you feel you need more. It tends to get more garlicky the longer it’s in the refrigerator so less is usually better. My kids love this dressing as long as I don’t load it up with too much garlic.
6 sprigs of thyme is 6 of the sprigs shown in the photo. I throw the whole thing in. My blender takes care of the stalk. If you don’t have a high powered blender, you may want to remove the thyme leaves prior to blending. You can also use a food processor for this recipe.
There is honey in this recipe. This is a problem for a lot of people who are completely off sugars. It is such a small amount that it is *usually* okay. Not always, but usually.
- 1 cup olive oil
- 1/2 cup raw apple cider vinegar
- 1 TBS course mustard
- 1 TBS dijon mustard
- 1 tsp onion powder
- 1 tsp sea salt
- 1 TBS or more raw honey to taste
- 1-3 cloves of garlic
- 6 sprigs of fresh thyme
- 1 bunch of fresh basil
- Place all ingredients in a blender and mix until creamy.
- Taste to see that it is seasoned as desired.
- Serve on salads or use as a marinade.
Be nourished. Be happy.