This vinaigrette is not just
perfect for salads; it doubles as a delightful dipping sauce for fresh
fruit! It is also a great marinade for anything from Chicken to all types of meat and even seafood.
Ingredients
1/4 cup champagne
vinegar
2 Tbsp honey, or
maple syrup
1 Tbsp fresh lemon
juice
1/2 tsp dijon mustard
1/2 cup olive oil, do
not substitute Avacado Oil in this recipe.
Instructions
Place the vinegar, honey, lemon
juice, and dijon mustard in a blender and pulse to combine. With the motor
running, slowly add the oil in a steady stream and continue blending until the
mixture is creamy.
Use immediately or refrigerate in
an airtight container. This will stay fresh for a max of 7 days. Enjoy!
Elizabeth Kilbride is a Writer
and Editor with forty years of experience in writing, with 12 of those years in
the online content sphere. Author of 5 books and a Graduate with an Associate
of Arts degree in Business Management, then a degree. Mass Communication and
Cyber Analysis from Ashford University, then on to Walden University for her
master’s in criminology with emphasis on Cybercrime and Identity Theft and is
currently studying for her Ph.D. degree in Criminology. Her work portfolio
includes coverage of politics, current affairs, elections, history, and true
crime. Elizabeth is also a gourmet cook, life coach, and avid artist in her
spare time, proficient in watercolor, acrylic, oil, pen and ink, gouache, and
pastels. As a political operative who has worked on over 300 campaigns during
her career, Elizabeth has turned many life events into books and movie scripts
while using history to weave interesting storylines. She also runs 7 blogs
ranging from art to life coaching, food, writing, Gardening, and opinion or
history pieces each week.
Salad Dressings/marinades, Kilbride, Potpourri of Frugality,
Homemade, Do it yourself
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