Liver Cleansing Salad Dressing
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Serves: 250mls
 
Simple ingredients


Many years ago Bryan and I did an 8 week Liver Cleansing Diet ... the one made famous by Dr Sandra Cabot.

It was quite a challenge to be honest, but we made it. In fact Bryan had to stop early because he lost too much weight (don't you hate that!), but I finished the 8 weeks feeling pretty good (and not losing any weight ... hate that even more!!!!!) and knowing that I had given my little liver a much needed break.

Since then the single recipe that I have held on to, and still make, is the salad dressing ... it is delicious, and people often ask me what I have used to dress my salad. But this dressing is not only fantastic on a salad, I have also drizzled it over slow cooked beef fillet that I serve at room temperature, sliced and presented on a platter ready for people to help themselves too ... if doing this sprinkle over freshly chopped herbs of choice as well (Italian parsley is a given), and I promise you it will go down a treat.

So this recipe is originally from the Liver Cleansing Diet that I have adapted slightly to cater for my own taste.

Ingredients
  • 2 tbls honey
  • 1 tbls mustard (I use grain mustard, but use your mustard of choice - Dijon is great too)
  • 2 tsp dried tarragon (or other dried herb of choice)
  • Extra Virgin Olive oil (see instructions for quantity)
  • Balsamic vinegar (or other vinegar of choice ... raw Apple Cider Vinegar is great) (see instructions for quantity)
  • Seasoning to taste - optional
Instructions
  1. Have a 1 cup glass measure ready
  2. Place the honey, mustard and herbs of choice into the measuring cup
  3. Top up with olive oil to the ½ cup line
  4. Top up with vinegar to the 1 cup line
  5. Add seasoning if desired, but I usually add that to whatever I am serving the dressing with
  6. Mix together in the measuring cup, before placing into a glass container and storing in the fridge
Recipe by The Passionate Pantry at https://www.thepassionatepantry.com.au/liver-cleansing-salad-dressing/