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This is a great salad dressing that I found in a raw cookbook. It's a thin dressing, but I think thin dressings coat the salad better. I use a little more honey than it calls for (about an extra tablespoon or so). I use an electric juicer to squeeze the lemons, which makes the prep time very quick. This recipe makes 4 cups and will last over a week in the refrigerator..
Units: US | Metric
Serving Size: 1 (29 g)
Servings Per Recipe: 32