Spring is springing and what better time to eat salad than when those new shoots emerge from the ground ! Here are some gluten free dressings to put on them !
DRESSING # 1
8 TBSP. olive oil
2 TBSP. lemon juice
1 tsp. mustard ( or dijon if preferred)
1/4 tsp. sugar
sea salt & pepper to taste
1-2 TBSP. of fresh herbs such as parsley & chives
1 clove minced garlic
shake together. will keep for 1 week
DRESSING # 2
replace 8 TSP. olive oil in dressing # 1 with
4 TBSP. olive oil and 1/4 cup plain yogurt
follow rest of recipe
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