This dressing has been a favorite with our family for many, many years. Leave out the honey, and it's a Whole30 compliant salad dressing. Or for life after your Whole30, drizzle just a tiny bit and it's delicious! It can be found on page 320 of my first cookbook Against all Grain, but I'm giving it to you here today too! I'm still working on Easton, but it's the way I've been getting Asher to eat his greens since he was 2. If this dressing is on it, he'll eat anything – spinach, kale, romaine, arugula – you name it! He's been my pickiest eater of the 3 when it comes to vegetables, so I call that a mom win!
In this video, I show you how to make the dressing with just a bowl and whisk, but if you throw this all in a blender or food processor, you will get a super creamy and thick vinaigrette. That's the way I usually make it. The great part is that if you leave out the herbs, it will last in the refrigerator for 3 to 4 weeks! With the herbs, I only keep it for about a week.