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Master Vinaigrette

Serves 8 | Ready in 5 minutes

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    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.

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    Master Vinaigrette

    Ingredients

    • 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

    Nutrition

    Per serving:

    • calories131
    • protein0g
    • fat14g
    • carbs2g
      • sugar2g
      • fiber0g
    • sodium113mg

    Directions

    01

    Place all ingredients in sealable glass jar and shake until combined.

    02

    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.

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    This recipe is part of the Salads That Actually Satisfy collection.

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    Grilled Broccoli Stem Salad with Apple Cider Vinaigrette
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    Grilled Broccoli Stem Salad with Apple Cider Vinaigrette

    Broccoli stems have a great crunchy texture and high nutritional value. It’s a shame they’re often wasted more than they’re used. This recipe uses primarily stems, but you can always add more florets. The vinaigrette is my go-to dressing at home and in the restaurants. It tastes great with almost anything. You’ll have extra dressing and it keeps in the fridge for a couple of weeks. The secret ingredient is nutritional yeast, which my mom introduced me to as a popcorn topping when I was little. It works well as a substitute for grated parmesan in dressings and pesto. Important note: do not confuse nutritional yeast with baking yeast. They are quite different and cannot be interchanged.