This tangy, bright and sweet vinaigrette is the base for the dressings on our Super Green Miso Peanut Noodle Salad and Kale, Quinoa and Blackberry Salad. This makes approximately 1 cup dressing, enough for 2 Tbsp per individual salad.
1/2 cup extra-virgin olive oil
1/4 cup apple cider vinegar
1 Tbsp low-sodium tamari
1 Tbsp maple syrup
1 Tbsp Dijon mustard or grainy mustard
1/2 garlic clove, minced
Place all ingredients in sealable glass jar and shake until combined.
Refrigerate and store for up to 1 week. Shake before use. The oil may solidify after a couple of days; leave at room temperature for 10 to 15 minutes until it returns to its liquid state before shaking the dressing and using on salad.