1 cup vegetable oil (mild, not olive)
2 tablespoons lemon juice
1 teaspoon honey
6 leaves spinach
2 tablespoons chopped parsley
1 teaspoon fresh basil, or 1/4 tsp dried
1 teaspoon fresh marjoram, or 1/4 tsp dried
1/2 teaspoon salt
1 clove garlic, pressed
1 cup SCD yogurt
1. Blend all ingredients except the yogurt.
2. Slowly add the yogurt, don't overmix or will separate. This will keep refrigerated for up to a week. I've found that it does separate after a day or two, so just stir before you use it.