Last week several guests of the Abbey asked for the recipe for a salad dressing I prepared. Since I did it on the fly – I am not sure if I have all measurements correct – so you may want to go easy at first with these quantities – especially the vinegar.
½ cup of olive oil
1 ½ cups canola oil
¼ cup balsamic vinegar
¼ cup brown rice vinegar
3 cloves of garlic – medium size
1 tsp salt about
2 tablespoons Dijon mustard
2 dollops from a large teaspoon of Ginger Creamed Honey
A handful of fresh broad leaf parsley – tear off the leaves and discard stems
Juice from one lemon
About ¼ cup water
Put all these ingredients in a blender. Blend on medium. Taste and see if it needs anything.