- ½ cup Extra virgin olive oil
- 2 Tbs. lemon juice
- ¼-½ cup water
- 2 large dates (optional, omit for a sugar free version)
- 1 Tbs. light miso (or more salt)
- 3 medium cloves garlic
- ¾ tsp. mustard powder or 1½ tsp. prepared Dijon mustard
- 2 tsp. dulse flakes
- ¼ tsp. mineral salt
- Blend all ingredients in a blender or hand mix, crushing the garlic first.
- Store the dressing in a glass jar in the refrigerator for up to 2 weeks.