The Pioneer Woman Tasty Kitchen
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Summery Garlic Salad Dressing

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Level: Easy

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Description

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.

Ingredients

  • ¼ cups Apple Cider Vinegar
  • ¼ cups Olive Oil
  • 1 clove Garlic, Finely Minced
  • 1 teaspoon Mustard
  • 1 teaspoon Honey
  • ½ teaspoons Fresh Ground Pepper

Preparation

Mix all ingredients in a bowl. Keep the dressing in the refrigerator, covered, for up to 1 week.

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