Making salad dressing from scratch is nearly as fast and easy as shaking up a bottle, and the taste is phenomenally better.

1 ¾ cups combined olive & vegetable oils
Juice of one lemon & one orange
1 tsp TFC Crushed Garlic
½ tsp salt (more to taste)
Pinch black pepper
1 tsp basil
½ tsp oregano or marjoram
Pinch celery seed
Fresh parsley finely chopped
½ cup TFC Tahini

Place Vinegar, oils and lemon juice in mixing bowl and blend by hand, slowly. Gently add the herbs and spices,

Add Tahini, pour into bowl whilst stirring, stir for further 30-45 seconds. Salad dressing should be used for one sitting and made on the day of use, however it can be refrigerated if you have extra.

Remember, that prior to reusing the salad dressing it will need to be thoroughly re-mixed.

Remember, if you using tomatoes or raw mushrooms in your salad it is advisable that you save these for individual toppings, if left in a bowl once salad dressings are applied, they tend to get mushy.