I've been using this one for a while now, it adds about ten grams of protein to a salad and has a good amount of quality fats. Throw it on top of a chef salad and you have yourself a nice high-protein, quality fat and low carb meal. I've also used as a dip just dipping cucumbers and carrots as a quick snack. Once you get over about 10 grams of WPI per oz it starts to clump up, but play with it on your own.

1/4 cup chopped fresh parsley leaves
1/2 cup apple cider vinegar
3/4 cup extra-virgin olive oil
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons water
2-3 tablespoons of whey protein isolate (20 grams)

Directions:

Roasted Garlic: Preheat the oven to 475 degrees F. Cut garlic cloves in half. Place on tin foil. Drizzle with olive oil. Wrap in tin foil. Bake for 50 minutes. Let cool. Mince Garlic.

Then mix together all ingredients. If possible use a blender or whisk

Use as a salad dressing or dipping sauce. Do not use as a marinade, the whey will not cook so well.