This is a great winter-spring vinaigrette you can enjoy when citrus is abundant and at its peak! The garlic and mustard emulsify the dressing. You can serve this with just about any green salad. It also makes a great marinade.
Here is a tasty chicken or salmon glaze. Or thin it slightly with more Apple Cider Vinegar for an Asian Slaw dressing. It will keep in your refrigerator indefinitely.
5 minPrep Time
5 minTotal Time
- 1/2 Cup Extra Virgin Olive Oil
- 1/4 Cup Balsamic vinegar
- 2 Tablespoon Maple syrup
- 1 Tablespoon Dijon mustard
- 1 Clove Garlic Crushed
- Salt and Pepper To taste
- Combine ingredients in bowl and whisk together. Alternatively, you can also combine ingredients in a glass jar and shake (with a lid on, of course!) for a few moments to emulsify the dressing.
Easy, versatile and vibrant salsa that can be used on chicken, fish or in a taco.
Truffle oil adds a distinctive aromatic flavor to this dressing.
This one is my take on a green goddess.
The only downside to guacamole is that you have to make it right before you eat it as the surface will oxidize and turn brown. Buy your avocados a few days in advance and store them at room temperature so that they will ripen. To prevent them from over ripening, transfer to refrigerator when ripe to stop process.
Chimichurri, a piquant and flavorful yet light sauce is typically served with steak in Argentina. You can use a little bit of it as a marinade and serve the rest as an accompaniment to anything you might grill or pan roast. We love this drizzled over grilled vegetables.