Store-bought salad dressings and marinades can be a hidden source of sugar, preservatives, hydrogenated oil, high fructose corn syrup, artificial flavors and colors. And yet, it’s so easy to make a dressing that is delicious and nutritious!
Here is a dressing recipe I just tested from “Run Fast, Eat Slow” by elite marathoner Shalane Flanagan & Elyse Kopecky. (Thank you CE Presberg!) I tripled the recipe and stored it in a mason jar for the week. It is delish!!! It’s also full of healthy fats and restorative micronutrients. And NO JUNK!
Ingredients:
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1/3 cup extra virgin olive oil
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1/4 cup apple cider vinegar
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2 tablespoons tahini
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1 tablespoon Dijon mustard
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1/2 shallot, minced
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1/4 teaspoon sea salt
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1/4 teaspoon ground black pepper
Combine all ingredients in a mason jar with a tight fitting lid. Shake vigorously until emulsified.
