Gold Salad Dressing

Chef Schellies's Note:

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..

• Total Time: 15 mins
• Prep Time: 15 mins
• Cook Time: 0 mins

Ingredients:

Serves: 32

Yield: 4.0 Cups

• 2 cups fresh lemon juice
• 3 garlic cloves
• 3 tablespoons ginger , minced
• 3 tablespoons soy sauce
• 3 tablespoons raw honey
• 1 ½ cups olive oil , cold pressed

Directions:

1. Put all ingredients in the blender except for the oil and begin to blend.
2. Slowly add the oil until the dressing is completely blended.

Reviews

[UmmBinat]

I did use a substitute for soy sauce because of a soy allergy but this was good, though thin, you stated that so this is almost a perfect recipe. I liked the honey a lot in this, I used local. Better than sugar that many recipes call for.