If you're pressed for time, a little olive oil, apple cider vinegar, sea salt, and pepper is a delicious way to dress any salad, but if you have a little time you can quickly prepare this tasty salad dressing and enjoy the benefits of ACV at the same time.
Mustard-Shallot Vinaigrette
Makes about 1 cup
Ingredients:
1 tablespoon finely minced shallot
1 teaspoon dry mustard
1/4 teaspoon dry granulated garlic
1/4 cup raw unfiltered apple cider vinegar
3/4 cup extra virgin olive oil (more or less depending on how thick you make the vinaigrette)
sea salt and freshly ground pepper, to taste
Directions:
Put the shallot, mustard, salt, pepper, and vinegar in a small mixing bowl and whisk thoroughly. Add olive oil and whisk until emulsified. Taste and adjust seasonings as you like. This is best when made fresh, but it can be made up to one day in advance, and kept in the fridge in a small airtight container. Let it sit at room temperature for one hour if it has been in the fridge.
If you're not having a salad on a particular day, you can consume your ACV in the form of a tasty cocktail (sorry, no alcohol included)
Mustard-Shallot Vinaigrette
Makes about 1 cup
Ingredients:
1 tablespoon finely minced shallot
1 teaspoon dry mustard
1/4 teaspoon dry granulated garlic
1/4 cup raw unfiltered apple cider vinegar
3/4 cup extra virgin olive oil (more or less depending on how thick you make the vinaigrette)
sea salt and freshly ground pepper, to taste
Directions:
Put the shallot, mustard, salt, pepper, and vinegar in a small mixing bowl and whisk thoroughly. Add olive oil and whisk until emulsified. Taste and adjust seasonings as you like. This is best when made fresh, but it can be made up to one day in advance, and kept in the fridge in a small airtight container. Let it sit at room temperature for one hour if it has been in the fridge.
If you're not having a salad on a particular day, you can consume your ACV in the form of a tasty cocktail (sorry, no alcohol included)
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