1/4 cup olive oil
1/4 cup rice vinegar
Dashes of toasted sesame oil and balsamic vinegar, to taste
1/2 teaspoon granular soy lecithin

1/4 to 1/2 teaspoon (maybe more) of each of the following:
   Dry granulated garlic
   Fennel or caraway seeds
   Dried tarragon leaves

Shake well, and leave a while for the lecithin to dissolve.

The lecithin is an emulsifier, so when you shake the dressing, it will not separate right away. Also, the lecithin gives it a creamy aspect and is a good source of vitamin E.

When refrigerated, the dressing will tend to solidify, so be sure to take it out before you start making a salad.

Back to Recipes Index

Back to Home Page