Makes 1/2 cup



Good For:

Salads, Roasted Veggies


  • 2 tbsp dijon mustard
  • 1 tsp maple syrup
  • 2 tbsp apple cider vinegar
  • 1 small lemon, juiced
  • 2 tbsp water
  • 1/4 tsp fresh thyme
  • 1/4 tsp fresh dill
  • 1/8 tsp black pepper
  • a pinch of sea salt

Add all the ingredients to a mason jar.

Screw on the lid.


Will keep in the fridge for up to a week.

For a full mason jar, simply triple the recipe.

 *Adapted from Forks Over Knives

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