My oldest son went through a period of refusing to eat ALL vegetables. It was especially bad during a brief period of time in which we lived next door to my grandparents, so one day my grandma decided to offer him lettuce drenched in a mixture of mayonnaise and garlic powder. He ate it all and asked for more! We then started to offer him this mixture as a dressing or dip with all vegetables and salads, and his vegetable consumption increased greatly.
When we transitioned to a clean and unprocessed diet, we had to modify this dressing. We started by making our own mayonnaise and using fresh garlic, and over time it has morphed into this super healthy and delicious dressing. We use it on salads, as a dip for veggies, and also put it on a lot of our other food like mashed potatoes, quinoa, and chicken. It can be almost endlessly adjusted to your specific tastes.
We have found that it is most convenient to use an immersion blender in a wide-mouth jar to make this. We just blend all the ingredients right in the jar, put a lid on it and store in the refrigerator. We have never tested how long the dressing will last, but I imagine it would be fine for a couple of weeks.
Garlic Herb Dressing
1 cup oil (we use extra virgin olive oil and/or avocado oil)
1/3 cup organic raw apple cider vinegar (may sub the juice of 1 or 2 lemons)
½ teaspoon fine sea or Himalayan salt
3-5 cloves raw garlic (to taste)
1 small apple cut into chunks or ½ cup applesauce (organic)
ground black pepper to taste
1-2 tablespoons dried herbs or a big bunch of fresh herbs (I tend to use a blend of Italian herbs)
2 teaspoons local raw honey (My husband thinks the honey makes it too sweet, but the rest of us like it)
Kalamata olives and/or olive juice
2-inch piece of celery
1 teaspoon capers
Add all ingredients to a wide-mouth jar.
Use an immersion blender to blend the dressing until smooth.
Cover and store in the refrigerator.