• ¾ cup Iberia Extra Virgin Sunflower Oil
• 2 tbsp Iberia Vinegar
• 2 tbsp Iberia Lemon Juice
• 1 tsp Iberia Minced Garlic
• 1 tsp Iberia Oregano
• ½ tsp Iberia Garlic Salt with Parsley
• ½ tsp Iberia Onion Powder
• ½ cup (packed) parsley
• 2 tbsp basil
• 2 tbsp sage
• 2 tbsp thyme
• 2 tbsp honey or maple syrup
• 2 tsp dijon or wholegrain mustard

Combine all of the ingredients in a food processor.

Blend until smooth. The dressing should have a vibrant green color and a creamy consistency.

Taste the dressing and adjust seasoning as needed.

Transfer the dressing to an airtight jar and store it in the refrigerator for up to two weeks.

Shake well before each use, as the herbs may settle.