This recipe uses CANNABIS OIL / CANNA OIL
- 1 egg white
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon sugar
- 3/4 cup CannaOil, divided
- 1/4 cup red wine vinegar
- 1 lemon, juiced
- 2 tablespoons Worcestershire sauce
- 2 cloves garlic peeled
- 1/4- 1/2 cup Parmesan cheese, grated
- 2 tablespoons Dijon mustard
- In a blender, beat egg white, salt, pepper and sugar until frothy (about 20-30 seconds.)
- While the blender is still on, open the hole in the blender lid and slowly drizzle in 1/2 of the CannaOil (mixture will thicken). With blender still on slowly add the rest of the ingredients (except remaining CannaOil). Blend until smooth.
- Again, slowly drizzle remaining CannaOil while blender is on. The dressing will become thicker again. Pour dressing into a glass jar with a tight fitting lid.
- Refrigerate for up to 1 week.