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Total Time: 5 Minutes Ingredients: 1 Container Golden Chedda 1/3 c. Apple cider vinegar 1 tbsp. Rice wine vinegar
1 tbsp. Water 1/4 c. Tamari (or soy sauce/ coconut aminos) 1/2 c. Olive oil 4 Garlic cloves (peeled)
Method: Combine all of the ingredients in a blender. Blend the mixture for 1-3 minutes or until smooth. Enjoy the vinaigrette on a hearty salad (I enjoy it on a kale, cabbage, pepita, and dried cranberry salad).
Store in the fridge for up to 2 weeks.
Serving Size: 1 Large Salad/ 2 Small Salads
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