Ingredients
- ½ cup extra virgin olive oil
- ¼ cup apple cider vinegar
- 3 to 5 cloves crushed garlic
- 3 Tbsp. fresh lemon juice
- 2 tsp. dried parsley
- 1 tsp. Himalayan salt
- ½ tsp. ground mustard
- 1 tsp. raw agave nectar
*Add a few sprinkles of garlic pepper if you have that on hand
Directions
Place all ingredients in blender and blend on medium high for 30 seconds or until well mixed. Store excess in airtight container in refrigerator. If dressing solidifies when cold, let sit at room temperature until liquid, then stir. Makes 8 to 10 servings.