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Another easy salad dressing to add to your repertoire is this Apple Cider Vinegar Vinaigrette that I discovered on IG from @healingwithahopefulheart. This is another easy one, but instead of shaking it in a jar, she recommends using an immersion blender until its emulsified. This one can be stored in the fridge in an airtight jar for up to a week.
Apple Cider Vinegar Vinaigrette INGREDIENTS: 2-3 Tbsp apple cider vinegar 1/3 cup olive oil 1-2 tsp Dijon mustard 1-2 cloves of garlic, minced 1/2 tsp each: dried basil, driedoregano, dried parsley 1 tsp raw honey salt & pepper to taste PREPARATION: Place all of the ingredients into a tall jar. Use an immersion blender until it is smooth and emulsified. Can be stored in the fridge in an airtight jar for up to a week.  I like very simple, healthy salad dressings. If I am going to move beyond just oil and vinegar, then I will either make Giada’s Go-To Vinaigrette (which is also here on the blog) or I use this recipe for a French Vinaigrette from one of my favorite people to follow on IG, @manonlagreve. This simple dressing is easy to make and to keep on hand in the fridge. I try to have some on hand at all times. This will keep in the fridge for weeks. French Vinaigrette INGREDIENTS:
PREPARATION: 1. Add all the ingredients to the jar. 2. Screw the cover on tightly, and shake well. Enjoy! *NOTE: When you are done with the jelly in your Bonne Maman jar, don't rinse it our right away. Instead, use it to make a fruit-infused vinaigrette! Just fill it about half-way with some olive oil and balsamic, put the cover back on and shake! It'll taste like summer in a bottle, and it extra awesome on a salad with some strawberries. Enjoy! |
AuthorKris Delaney is a marketing executive, foodie, travel enthusiast, and book nerd based in Atlanta, GA. Archives
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