Aside from a really good Caesar, I kind of hate salad. Well, I like most of the ingredients, I just hate all of the processed salad dressings that generally go on top of a homemade salad. Why smother all of those fresh veggies, nutrients, and goodness with the chemicals found in a low-fat, zero flavor dressing?
For these reasons, I went on a mission to start making healthy and homemade dressings. This was my first attempt, and it was a great success! No more chemicals, metallic taste, weird separations, or artificial flavors. This vinaigrette takes approximately three minutes to put together and lasts for a two or three salads. Of course, you could change the proportions to make more, but since it is so simple and easy to make, I think I’ll stick to creating it frequently. I am also looking forward to experimenting with different kinds of mustards and also adding different spices.
- 2 tablespoons water
- 1 tablespoon apple cider vinegar
- 1 clove of garlic, minced
- 2 heaping teaspoons of good quality dijon mustard
- a pinch each of sea salt and fresh ground black pepper
- 2 tablespoons of high quality extra virgin olive oil
- In a small bowl, whisk together all of the ingredients except for the olive oil.
- Slowly add the olive oil and whisk together.
- Adjust for taste.
- Top your favorite green salad.