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Atara’s Recipe Pick of the Week #1 Creamy Apple Cider Vinaigrette

Store-bought salad dressings and marinades can be a hidden source of sugar, preservatives, hydrogenated oil, high fructose corn syrup, artificial flavors and colors. And yet, it’s so easy to make a dressing that is delicious and nutritious!

Here is a dressing recipe I just tested from “Run Fast, Eat Slow” by elite marathoner Shalane Flanagan & Elyse Kopecky. (Thank you CE Presberg!) I tripled the recipe and stored it in a mason jar for the week. It is delish!!! It’s also full of healthy fats and restorative micronutrients. And NO JUNK!


  • 1/3 cup extra virgin olive oil

  • 1/4 cup apple cider vinegar

  • 2 tablespoons tahini

  • 1 tablespoon Dijon mustard

  • 1/2 shallot, minced

  • 1/4 teaspoon sea salt

  • 1/4 teaspoon ground black pepper


Combine all ingredients in a mason jar with a tight fitting lid. Shake vigorously until emulsified.





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