I take my glass salad dressing container with a plastic removable pour spout (or a pint size jar with lid). In it, I put a little sweetener (raw honey or raw agave syrup), about 1/2 teaspoon each of sea salt and onion powder, along with 1/4 teaspoon of black pepper. I also add dried herbs, but more liberally, about 1 to 1-1/2 teaspoons of each. Usually I pick dill because that is my favorite herb flavor for salad dressing. Over all this, I fill the container 1/4 to 1/3 of the way up with raw apple cider vinegar or balsamic vinegar (or some of each). I put the lid on and shake it all up. I remove the lid and fill the rest of the container up with extra virgin olive oil and a dash of toasted sesame seed oil. Replace lid and shake well before each serving.
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g-NOWF-glinz
Use two hard 'g's and stress the middle syllable.
All posts prior to early 2009 were written before we dove into traditional food preparation methods, such as those found in Nourishing Traditions by Sally Fallon. Feel free to adapt our pre-2009 techniques to traditional methods.
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Sounds, good, easy and flexible. What great timing. I need to bring a green salad Sunday evening to a friend’s house.
I’ll give it a go!
Thanks!
Hope you like it, Audra!
Thanks for the great recipe. It’s the first one I’ve tried since I stumbled onto your website. I’ll be back to try more I’m sure. It’s so nice to find someone out there who eats similarly to our family…and to get some new recipes. Thanks again!
Sounds almost too simple to be so good. I will definitely try it! Thanks Wardeh!