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!
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
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.