Gold Salad Dressing

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..

• Ready In: 15 mins
• Serves: 32
• Yields: 4 Cups

Ingredients

• 2  cups fresh lemon juice
• 3  garlic cloves
• 3  tablespoons ginger, minced
• 3  tablespoons soy sauce
• 3  tablespoons raw honey
• 1 1⁄2 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.