Creamy Mustard Dill Salad Dressing

This sweet and tangy dressing is great over your favourite lettuce greens. This keeps for quite a while so it
can be made ahead of time and refrigerated until ready to use.

INGREDIENTS

1/4 cup canned coconut milk

2 tablespoons GF prepared mustard

2 tablespoons white wine vinegar

1 small clove garlic, pressed

1 tablespoon olive oil

2 teaspoons finely chopped fresh dill

2 teaspoons honey

1/4 teaspoon GF chicken bouillon granules

1/8 teaspoon freshly ground pepper

DIRECTIONS

Whisk all the ingredients together well and refrigerate for a few of hours to allow the flavours to meld.