This Dressing 🙌
I just can’t even describe it you adequately enough for you to understand its greatness! It is based on a (heavier) version from one of our favorite restaurants.
It is so light, sweet & tangy all in one. Plus, it goes so perfectly with our quinoa salad! You can use this dressing not only for salads, but also on a cous cous dish or even drizzled over fresh fish. It truly is the most delightful addition to almost anything!!
When our best friend was over from the UK she told us she would drink it daily…good job she knows how to practice moderation or she might have bathed in it too! But seriously, if she loved it, we loved it & almost everyone else we know also loves it…we think it’s worth a try?
We’ve realized over the past year that having certain items prepped and ready to go in the fridge on a weekly basis really is a GAME CHANGER when it comes to meal time. We know there is value in meal prep (I’m just not that great at being so structured in my personal life, seen as though it is what I do all day…!) but this is our version!
We make sure to have two different dressings in the fridge, a Tupperware of cooked fluffy quinoa, a Tupperware full of rice & a pickled veggie (usually red onions).
These few items (that all take under an hour to throw together) elevate even the blandest of lunch!
We really hope you make this & love it as much as we do! If you do make it, please tag me @ivgreenhouse so I can see what you choose to do with yours!
Love, The Greens 💚
Maple & Apple Cider Vinaigrette
Notes
Ours doesn’t last more than a week because we eat it so fast, but this will keep well for up to 3 weeks if kept in an air tight container!
Ingredients
- 1.5 cup Apple Cider Vinegar
- 0.5 cup Maple Syrup
- 1 tbsp mustard
- 2 garlic cloves (whole)
- 1 tsp. salt
- 2 cups Oil (1.5 cup plain (ie. vegetable) & 0.5 cup olive oil
Instructions
- Put all the ingredients (except oil) into your blender and blend until the garlic is fully incorporated
- once this is complete, with the blender on low/medium low speed, pour in the oil very slowly. You will see it start to thicken and emulsify slightly.
- Once all your oil is mixed in, you can pour into an airtight container and keep in the fridge!
Katie
Dijon mustard?
Chlo
Looooove!!