Italian Vinaigrette with Dried Herbs

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Servings: 6 Prep: 10 min Dairy Free GAPS Gluten Free Keto Low Carb Paleo Pescetarian Vegan Vegetarian Blender Added about 1 month ago

Ingredients

1 clove garlic 6 tablespoons extra virgin olive oil ¼ cup apple cider vinegar ¼ teaspoon dried marjoram ¼ teaspoon dried oregano ¼ teaspoon dried rosemary ¼ teaspoon dried savory ¼ teaspoon dried thyme ⅛ teaspoon sea salt, to taste ⅛ teaspoon ground black pepper, to taste

Instructions

1. Peel and crush garlic to a coarse paste.

2. Combine the ingredients in a blender or mason jar.

3. Mix in a blender or shake in mason jar until thoroughly combined.

4. Pour the salad dressing into a bottle or jar to serve or place the bottle in the fridge until salad dressing is ready to use.

5. Allow the salad dressing to warm to room temperature before serving (take the bottle out of the fridge about 30 minutes before meal time). Will keep for about a month in a fridge.

6. Shake the salad dressing before serving.