I’ve been making salad dressing from scratch for years and finally started adding apple cider vinegar a few weeks ago. We suddenly started eating more salads. Maybe because it’s March and spring’s around the corner? But I think it’s this dressing. The perfect tangy and sweet dressing for massaging into kale or drizzling over romaine. It lends itself to almost anything like dressing a lentil or quinoa salad. Serves four hungry salad eaters.
apple cider vinegar salad dressing
1/4 cup olive oil
1 tablespoon maple syrup
1 and 1/2 tablespoons apple cider vinegar
1 teaspoon Dijon mustard
1 finely chopped shallot or 1 clove garlic minced
salt and pepper to taste
Whisk all ingredients. Let sit for a few minutes before eating. Keeps for three days in a sealed glass container in the fridge.