1/2 cup canola oil (or oil of choice)
1/2 tsp. dry mustard (optional)
1/4 tsp. herbs of choice (oregano, thyme,
tarragon, marjoram, basil or dill)
1/4 cup lemon juice
1 clove garlic, crushed (or 1/2 tsp. onion powder, 1 green onion, chopped, 1/2 tsp. chopped leek)
Salt and pepper to taste
Makes 3/4 cup
Blend well. Shake well before pouring on salad.
Note: vinegar may be used instead of lemon, if tolerated.
Allergy Free Eating by Liz Reno, M.A. and Joanna DeUrais, M.A. USED BY PERMISSION