1 clove garlic, minced
1/2 t. Dijon mustard
1 T. fresh lemon juice
1/4 t. Worcestershire sauce
1/4 c. olive oil
2 T. Mayonaise
salt and pepper to taste
Combine all ingredients in blender and blend about 30 seconds. Refrigerate. Serve over romaine lettuce.
In this post, I'm sharing a new recipe for sugar-free rocky road ice cream!
This post shares more of my preparations for hiking the SHT (Superior Hiking Trail) with…
This post shares some MCAS-friendly backpacking meals that use generally tolerated ingredients.
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This post is the third installment in a series of posts covering my journey to…
This post is the second installment in a series of posts covering my journey to…
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