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.



vegan, gluten-free, dairy-free

Recipe by Jentry Lee Hull


  • 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



  • 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