Salat dressings you will need in your life

Dates and Lemon Salat Dressing (? cup)

In a food processor add all ingredients and blend until completely smooth. Add a little ice cold water to get the desired runny consistency for your dressing. Readjust taste with salt an pepper if needed. Store in a glass jar and use in four to five days.

Easy Tahini Dressing

Use a small whisking bowl to combine tahini, lemon zest, lemon juice, maple syrup and salt. Whisk in the ice cold water until you have a creamy, fluffy salat dressing.

Lemon-Garlic Vinaigrette (makes about ? cup dressing)
1 small lemon, zested
2 TBSP fresh lemon juice
1/2 TBSP pure maple syrup
1 ? tsp Dijon mustard (or whole grain mustard)
1 garlic clove, crushed or finely minced
Sea salt to taste
Freshly cracked black pepper to taste
3 TBSP extra virgin olive oil

Add all of the ingredients except for the olive oil to a jar with a lid. Shake it up to
combine. Then add the olive oil and shake again until emulsified.

This recipe is an excerpt from the cookbook "To keep, to cook, to bake". You'll find all recipes here. Purchase the original book for more recipes like this.