Julie Hasson is the author of 9 cookbooks, including 125 Best Chocolate Chip Recipes, 125 Best Chocolate Recipes, 125 Best Cupcake Recipes and 300 Best Chocolate Recipes, Vegan Diner, Vegan Pizza and Vegan Casseroles. You can visit julie at www.juliehasson.comPrint
This salad dressing is full of the vibrant flavor of lemons, mustard and garlic. I like to make a big jar of it and keep it in the fridge, to dress greens and veggies throughout the week. It should keep for up to a week refrigerated in a sealed jar. This recipe can be cut in half to make a smaller amount.
- 1/2 cup fresh lemon juice
- 1/2 cup Dijon mustard
- 3 tbsp extra virgin olive oil
- 5 tbsp Bragg Liquid Aminos
- 4 cloves garlic, pressed
- Freshly ground pepper
- Dash of Tabasco, optional
In a medium jar, whisk all of the ingredients together. Store in the refrigerator until ready to use. Recipe can be cut in half.
Copyright © 2009 Julie Hasson