Mexican Salad Dressing

What you need

  • ¼ cup (60 ml) Apple Cider Vinegar
  • 1 tsp (5 ml) Dijon mustard
  • 1 tsp (5 ml) Tamari sauce
  • 3-5 cloves Garlic
  • 1 tbs. Heart Shape Mexican Seasoning Oil
  • 1 Tbsp (15 ml) Dry basil
  • ½  tsp (2 ml) Dry tarragon
  • ½  tsp (2 ml) Dry oregano
  • 1 tsp (5 ml) Maple syrup
  • ¼ cup (60 ml) RH or HS Pure Flax Oil
  • ½ cup (120 ml) Extra Virgin Olive Oil
  • Sea salt and Pepper to taste

Make it
Add all of the ingredients except oils in blender or food processor. Blend for 10 seconds. While blending, add oils slowly. Store leftover dressing in the fridge; for up to one week or freeze.