How To Make Vegan Salad Dressing - Raw Food

Bexlife's picture

Oct. 31, 2013

Ingredients

Apple cider vinegar/Lime juice 1/2 Cup (8 tbs)
Nama shoyu 1/4 Cup (4 tbs)
Maple syrup 1/4 Cup (4 tbs)
Sea salt 1/4 Teaspoon
Prepared mustard 2 Tablespoon
Garlic clove 1 Medium , grated
Fresh basil leaves/Fresh herbs 2 Cup (32 tbs) (Packed)
Extra virgin olive oil/Flax seed oil 1 1/4 Cup (20 tbs)

Directions

MAKING

1. Into a blender, add all the ingredients (except olive oil and garlic) and blend until smooth.

2. With the blender still running slowly drizzle the olive oil into the center until completely emulsified.

3. Pour into a bottle, add the grated garlic and shake it up.

SERVING

4. Serve over salad and enjoy!

NOTE

The dressing can be stored in the refrigerator for 3 - 4 days.

Recipe Summary

Difficulty Level: Easy
Servings: 4

Nutrition Facts

Serving size

Calories 694Calories from Fat 626

 % Daily Value*

Total Fat 67 g103.1%

Saturated Fat 4 g20%

Trans Fat 0 g

Cholesterol

Sodium 1081 mg45.04%

Total Carbohydrates 15 g5%

Dietary Fiber %

Sugars 12 g

Protein 2 g4%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet