I love this vinaigrette for its versatility and simplicity. With a lovely, familiar flavor that works well with salad dressing (toss with baby greens, massage with curly kale) or a marinade for roasted veggies, prepare yourself to crave greens for days.
APPLE CIDER VINAIGRETTE
vegan, gluten-free, dairy-free
Recipe by Jentry Lee Hull
INGREDIENTS
- ¾ cup apple cider vinegar
- Juice from 1 Meyer lemon (use regular if you don’t have Meyer)
- Juice from 1 orange
- 1/3 cup olive oil
- ½ cup Dijon mustard
- ¼ cup water
- 1 tsp. pink salt
- 1 tsp. dried, ground sage
- 1 tsp. garlic powder
- 1 ½ Tbsp. maple syrup
METHOD
- In a small glass bowl, combine all ingredients and whisk together.
- Adjust seasoning to taste.
- Keep leftovers in an airtight container in the fridge.
Thrive on,
Coach Jentry