OLIVE OIL GARLIC DRESSING

OLIVE OIL GARLIC DRESSING	A: A	AB: OK*	B: OK	O: A
1 Cup Extra Virgin Olive Oil (or 3/4 C olive oil	A: HB	AB: HB	B: HB	O: HB
plus 1/3 C High Lignan Flax Oil)	A: HB	AB: N	B: N	O: HB
2 T raw Apple Cider Vinegar	A: A	AB: U	B: N	O: A
1 tsp Braggs' Liquid Aminos	A: U	AB: U	B: U	O: U
(or salt to taste)	A: N	AB: N	B: N	O: N
Garlic cloves (from 1 to 4) finely minced or garlic pressed	A: HB	AB: HB	B: N	O: HB
1 tsp dried basil or sprig of fresh	A: N	AB: N	B: N	O: N
1 tsp dried parsley	A: N	AB: HB	B: HB	O: HB
1/4 tsp powdered dulse and kelp blend (optional)	A: N	AB: N	B: N	O: HB
pinch of cayenne*	A: A	AB: A	B: HB	O: HB
Other favorite herbs can be added to suit your taste	A: U	AB: U	B: U	O: U

All amounts are estimates. Adjust to taste!

Put into a salad dressing-type bottle. Cap tightly and shake well. Keep refrigerated. Remove from refrigerator in time to liquify before you need it, or set in warm water for a few minutes.

SUGGESTED USES:
-Salad dressing
-Drizzle on steamed vegetables
-Toss with steamed greens
-Use on baked potatoes and top with crumbled feta cheese
-Toss with pasta and top with freshly grated parmesan cheese
-Drizzle on antipasto. For example, sliced fresh Mozzerella Cheese, layered with fresh sprigs of basil, and strips of roasted red bell peppers.
-Topping for pizza made of spelt crust, ricotta, mozzerella and parmesan cheese. Use more garlic for this idea.
-Use as a dip for your favorite bread (made with HB ingredients, of course)

*OK for Type AB if cayenne pepper is omitted.

Submitted by:
Victoria
pags@efn.org