CONTRIBUTED BY: RAY PEAT
EQUIPMENT
Glass mixing bowl
Salad dressing glass pourer or jar
Saucepan or Pyrex measuring cup
Whisk
INGREDIENTS
2 Tbsp olive oil
2 Tbsp coconut oil (92 F), melted
1 Tbsp pure cane sugar
2 Tbsp apple cider vinegar or white vinegar
Picking salt to taste
Optional: Pepper to taste
PREPARATION AND COOKING TIME
Prep time: 5-10 minutes
METHOD
Melt coconut oil in a saucepan or at a low temperature.
Whisk all ingredients together in a glass mixing bowl.
Transfer to a pourer.
YIELD
4-6 servings
SERVING SUGGESTION
Eat with grated carrot salad.
STORAGE SUGGESTION
This will keep for several days without being refrigerated.