1. Place all ingredients except olive oil in
a food processor. Blend on low, slowly
drizzling in the oil. Once smooth, raise
to high speed and blend for an additional
2. Transfer to a two-pound (910-gram) airtight
container and store in the fridge for up to
Tips: I always double dressing recipes and store the extra in a squeeze bottle in the fridge. Then, when I want to put together a quick salad for a meal, or just an easy lunch, I use whatever veggies I have on hand, top them with the dressing, and voilà! Easy as 1-2-3.