6 tbsp extra-virgin Olive Oil
2 tbsp balsamic vinegar
1 tsp Dijon Mustard
2 tbsp chopped sun-dried tomatoes
2 tsp minced garlic
1 packet of Incas Mesquite Powder
Pinch of salt
Black Pepper to taste
1. Pour 6 tablespoons of extra-virgin olive oil and 2 tablespoons of balsamic vinegar into an empty Mason jar.
2. Add 1 teaspoon of Dijon mustard, 2 tablespoons of chopped sun-dried
tomatoes, 2 teaspoons of minced garlic, 1 packet of Incas Mesquite Powder, a pinch of salt and black pepper to taste.
3. Screw on the liquid and shake well to combine the ingredients.
4. Refrigerate for at least 1 hour. Shake well before pouring the dressing over
your favorite salad.