1 cup vegetable oil (mild, not olive) 2 tablespoons lemon juice 1 teaspoon honey 6 leaves spinach 2 tablespoons chopped parsley 1 teaspoon fresh basil, or 1/4 tsp dried 1 teaspoon fresh marjoram, or 1/4 tsp dried 1/2 teaspoon salt 1 clove garlic, pressed 1 cup SCD yogurt
1. Blend all ingredients except the yogurt.
2. Slowly add the yogurt, don't overmix or will separate. This will keep refrigerated for up to a week. I've found that it does separate after a day or two, so just stir before you use it.