This dressing is especially great for taco salads or any salad with leftover meat or hard-boiled eggs on it!
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1/2 cup extra virgin olive oil
1/4 cup raw apple cider vinegar (we use Bragg brand)
2 TBSP raw honey
2 TBSP tomato paste (only ingredient should be, “tomatoes”)
1 tsp onion powder
1/2 tsp garlic powder
1/2 tsp paprika
¼ tsp dry mustard
¼ tsp chili powder
¼ tsp freshly ground black pepper
NOTE: Only ingredient in each spice should be that spice (e.g., “garlic”). The chili powder should list just single, real spices (e.g., “chili powder, paprika, onion, etc.) and no vague words like “spices” or chemical ingredients you don’t understand!)
Whisk ingredients together in a bowl.
Use a funnel to transfer to a storage bottle.
This recipe makes about 1 cup.
If you try it and like it, save time by making a quadruple batch (which will fill a 32 oz. jar as shown here – although filling a bottle that full does make it difficult to shake it well); it will also use nearly the whole 6 oz. can of tomato paste, too.
Please try it, and comment below to let me know how you like it!
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