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Tangy Dill Dressing

By Robyn Openshaw, MSW | Feb 28, 2011

I love this one on Spinach Orzo Ensalata, or on Christmasy Salad (Ch. 2), or on veggie wraps made with sprouted-wheat tortillas or pitas:

Tangy Dill Dressing

1/4 cup fresh lemon juice

1/4 cup fresh orange juice

1/2 cup extra virgin olive oil

2 Tbsp. Bragg’s Liquid Aminos

1/4 cup apple cider vinegar

2 Tbsp. raw honey

2 garlic gloves

1 Tbsp. dried (or 1/4 cup fresh) dill weed

Blend all ingredients in a high-powdered blender. Makes 1 1/2 cups. Can be frozen.

Posted in: Recipes

6 thoughts on “Tangy Dill Dressing”

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  1. Anonymous says:

    OMGosh! I made this last night and drizzled over a salad. Wow! It’s amazingly good. Thanks Robyn!

    Patti

  2. Anonymous says:

    Hi Robyn, I was wondering if you would be able to tell us the retreat itinerary for Saturday? At least Saturday evening? Thanks!

  3. Anonymous says:

    I am making flight arrangements soon.

  4. Anonymous says:

    Hello Robyn,

    I’m surprised to see that you use Bragg’s. I thought you stayed away from soy? Are there some exceptions?

    1. Robyn Openshaw, MSW says:

      Ariana, I use it very minimally, in whole-food ways only.

  5. Anonymous says:

    I LOVE this dressing! It along with the spinach orzo salad are my favorites!

    What is wrong with braggs? I use it on my my homemade veggie fried brown rice too. I thought it was “healthy”!!!

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