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Nutrition Facts
Serving Size 1 (29g) Recipe makes 32 servings
Calories 102
Calories from Fat 91		(89%)
Amount Per Serving		%DV
	Total Fat 10.2g	15%
	Saturated Fat 1.4g	7%
	Monounsaturated Fat 7.4g
	Polyunsaturated Fat 1.1g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 94mg		3%
Potassium 31mg		0%
Total Carbohydrate 3.5g		1%
	Dietary Fiber 0.2g	0%
	Sugars 2.0g
Protein 0.3g		0%
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Gold Salad Dressing

Recipe #393261 | 15 min | 15 min prep | add private note

⁽¹⁾ RATE IT NOW Print Recipe

By: Chef Schellies
Oct 5, 2009

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..

SERVES 32 , 4 Cups (change servings and units)

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.

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Featured Reviews for This Recipe

From: UmmBinat

On Oct 19, 2009

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.

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