Tangy, Sweet Vinaigrette – Small Batch..

 

I love to experiment with different flavors in my vinaigrettes. The time is right with all those wonderful fresh veggies and fruits coming our way from farm stands, farmers’ markets and our own backyards.  As a teenager, I worked the pantry at the restaurant and learned how to make salad dressing of all kinds… in large batches!  Scaling down and lightening up, here is one of my own creations that I thought I’d share with you. This should dress two large salads.

1/4 cup apple cider vinegar

1 tablespoon maple syrup

1 teaspoon whole grain mustard

1 tablespoon of squash seed oil

1 tablespoon of apple butter

Sea salt and pepper to taste

I use a mason jar to mix my dressings.  It makes it easy to shake and store the leftovers.  Add all ingredients to the jar and shake (make it a calorie burning thing).  Pour dressing over your salad and toss.  Just because you eat like a bunny doesn’t mean it can’t taste spectacular!

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Apple, farro, romaine and cranberries with tangy dressing

 

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