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Phil’s Salad Dressing
In a blender, mix 8 ounces extra virgin olive oil, 2 cloves garlic, 2 ounces or more apple cider vinegar, 1 tablespoon fresh or dried parsley, 1 to 2 teaspoons sea salt, and ½ teaspoon mustard. Options: Add 1 to 2 tablespoons sheep or goat yogurt, or cream. Blend in 1 avocado, 1 tomato, 1 mango, juice from half a lime (in place of the vinegar), or cilantro. Use 4 ounces of sesame or walnut oil for variation in taste. Once you find the best combinations, make a larger amount so you always have it available. Shake well before serving.
