> Recipes > Sauces, Dips, and Spreads

This recipe was given to me by my sister-in-law Waltraud Schaffer. We tried it during our latest holidays. It was delicious.

juice of 1/4 lemon
2 Tbsp (30 mL) cold-pressed flax oil
1 Tbsp (15 mL) cold-pressed hazelnut oil or pumpkinseed oil 
1/4 tsp (2 mL) apple cider vinegar
1 tsp (5 mL) Bragg all purpose seasoning 
1/4 tsp (2 mL) Herbamare
1 tsp nutritional yeast 
1/4 tsp (1 mL) Dijon mustard
1 Tbsp (15 mL) kefir
1 clove garlic, finely grated or crushed

In a mixing bowl or blender combine all ingredients as listed. Whisk with fork or blend on low speed until dressing is light and creamy.

Use either butter lettuce or mixed greens including corn salad (lamb’s quarters) enough to serve two people.

Source: alive Magazine (pre-2000)