Ingredients
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1 clove Fresh Garlic, minced
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½ Cup Sweet Onion, diced
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1 whole Orange, squeezed
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¼ Cup Olive Oil
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¼ Cup Apple Cider Vinegar
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¼ Cup Dijon Mustard
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1 tbsp Honey
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1 tsp Sea Salt
Directions
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Place all ingredients in a blender.
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Blend until smooth.
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Enjoy!
I loved this dressing. For lunches this week, I have put this dressing over a bed of kale and cabbage with shredded carrots, grilled chicken and almond slices. Also very good over a bed of spinach and arugula and then topped it with cherry tomatoes, reduced fat feta cheese and a quarter of an avocado!
This dressing serves 11 and one serving size is 2 tablespoons (or 1 orange container if you are following the fix!).