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5 ounces Barlean's High Lignan
Flax Oil
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5 ounces Spectrum Olive Oil
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3 tablespoons Eden brown Rice
Vinegar
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1 ounce Eden Red Wine Vinegar
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1 ounce Bragg's Apple Cider
Vinegar
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1 1/2 teaspoons Spectrum
Balsamic Vinegar
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1 1/2 tablespoons Bragg's Liquid
Aminos
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1/2 teaspoon lemon juice
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2-3 cloves of garlic, minced
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1 1/2 teaspoons Westbrae Dijon
Mustard
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1 1/2 teaspoons dried basil
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1 1/2 teaspoons parsley
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3/4 teaspoon dried oregano
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1/8 teaspoon dried rosemary
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1/2 teaspoon Spike Seasoning
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Pinch of black pepper