Traditional Oil and Vinegar Salad Dressing

Makes: 100 servings
Need: 2 - quart jars with lids
Prep time: 15 minutes

• 8 cups olive oil
• 2 cups balsamic vinegar
• 10 lemons, juice of
• 4 tsp fresh garlic, diced
• 2 tsp thyme
• 2 tsp basil
• 2 tsp oregano
• 2 tsp sea salt
• 2 tsp black pepper
• 2 tsp ginger powder

Put half of all ingredients in each jar and shake well. Shake again before every serving. Variations include using only lemon juice, no vinegar; using tamari instead of salt; adding nutritional yeast; adding apple or orange juice, etc. (go ahead, be creative!!)

Tahini Lemon Salad Dressing

Makes: 100 servings
Need: blender
Prep time: 15 minutes

• 8 cups tahini
• 12 lemons, juice of
• 2 cups nutritional yeast
• 2 TBSP toasted sesame oil
• 12 cloves garlic
• 4 cups water

• apple juice

Place half ingredients in blender and blend until smooth. Add more water, lemon, or apple juice, as necessary, to make a thick, creamy dressing. Repeat.

Tofu Dill Dip

Makes: 100 servings
Need: blender
Prep time: 1 hour, 15 minutes

• 10 lbs tofu, drained
• 5 cups safflower oil
• 2 cups vinegar
• 20 lemons, juice of
• 20 cloves garlic
• 10 onions
• 1 cup dill
• 2 TBSP sea salt
• 2 tsp white pepper

• apple juice

Squeeze tofu like a sponge to remove excess water. Crumble 2-1/2 lbs of tofu into a blender. Add 1/4 each of the remaining ingredients. Blend until smooth, adding water (or apple juice), as necessary, to achieve a thick, creamy consistency. Repeat three more times. Chill and serve with cut vegetables or chips.