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I am not a big salad eater. I was never a fan of vegetables. I remember the first time I wasn’t forced to eat my vegetables: I was about 10 years old, and eating dinner at a friend’s house. Her parents served me a green bean dish, and I couldn’t offend her mother by not eating them. So I held my tongue and those beans went down the hatch! Now rarely a meal goes by where I don’t have a big serving of vegetables, and this fresh and light dressing is great on greens or even cooked lentils. I often have a little container of this tucked in the back of my fridge. The olive oil will turn cloudy and solidify if you keep this dressing in the fridge, so just warm it up to room temperature before adding to a salad. 
- 1 clove garlic
- ¼ cup apple cider vinegar
- ¼ cup olive oil
- 1 tsp mustard
- 1 tsp honey
- a few grinds of fresh pepper
- Mince garlic.
- Mix all ingredients in a bowl.
- Keep the dressing in the fridge, covered, for up to one week.
I don’t eat much salad, but if you top it with a dressing that sounds this delicious I just might!
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Thanks for the salad dressing recipe girls. Just pinned it too.
Have a lovely weekend.
FABBY
Love your salad dressing recipe, it turned out amazing! Pinned & shared. Thanks for linking up and sharing at the Inspiration Spotlight Party!
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