This master recipe is the base for the dressings on the following four summertime salads. Tangy, bright, and perfectly sweet, this dressing tastes as good in a bowl of plain leafy greens as it does in our imaginative salads. This makes approximately 1 cup (250 mL) dressing, enough for 2 Tbsp (30 mL) per individual salad.
Employ this dressing as a dip for raw veggies, drizzle onto grilled fish, toss with pasta, and more—the sky is the limit with this Master Vinaigrette!
Master Vinaigrette
Ingredients
- 1/2 cup (125 mL) extra-virgin olive oil
- 1/4 cup (60 mL) apple cider vinegar
- 1 Tbsp (15 mL) low-sodium tamari
- 1 Tbsp (15 mL) maple syrup
- 1 Tbsp (15 mL) Dijon mustard or grainy mustard
- 1/2 garlic clove, minced
Nutrition
Per serving:
- calories131
- protein0g
- fat14g
- saturated fat2g
- trans fat0g
- carbohydrates2g
- sugars2g
- fibre0g
- sodium113mg
Directions
01
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.
Allison Day, RHN
Allison Day, RHN, is a nutritionist, blogger, and cookbook author. Her cookbooks, Whole Bowls and Purely Pumpkin (Skyhorse Publishing, 2016), are out now. She is currently working on her third cookbook, Modern Lunch (Appetite by Random House).
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