Do you have a go-to vinaigrette that makes boring salads taste magical? This is mine—a variation on Annie’s Goddess Dressing that makes a TON and is made with less spice for more subtle lunch flavors. This makes enough for a one-dish chicken meal and individual salads all week. I included the chicken recipe here, too, in case you need two meal ideas!
This recipe is vegan, gluten-free, and dairy-free.
Winged Goddess Dressing
Serves 10 in a big salad plus more for the weekday!
Allergen Note: This recipe is VG • DF • GF
1 cup tahini
½ cup apple cider vinegar
½ cup tamari (or soy sauce)
2 tablespoons lemon juice
1 teaspoon salt
3 tablespoons water
4 tablespoons dried parsley
2 tablespoons maple syrup
1 cup olive oil
Combine all ingredients in a blender except oil.
When mixed, slowly add oil. The dressing will be thick, but I love it that way.
Pour into a quart mason jar and refrigerate until serving.
Find more great food recipes in my second book, Lark Parties! #livinglark
