This salad dressing is made with Bragg’s Apple Cider vinegar which has many health benefits and the shallot gives it so much flavor. Use the leftovers to marinate chicken or store it in the fridge to use on salads throughout the week. It is so much better than any bottled dressing and has less fat, calories and preservatives. Taste the difference for yourself!
Tip: If you are using olive oil in the dressing it tends to congeal when refrigerated so take it out 10 minutes prior and give it a stir. It will last up to a week in the fridge.
Prep Time: 5 Minutes Serves 4 (makes 1.5 cups of dressing)
1 cup of olive oil
1/3 cup apple cider vinegar (you may want to use more if you prefer your dressing to be more acidic)
1 tbsp dijon mustard
2 tbsp honey
1 small shallot peeled and roughly chopped
salt and pepper to taste
Place all of the ingredients inside a food processor or blender. Blend until shallot is almost pureed and the vinaigrette has a creamy consistency. Serve in a small dispenser with a pour spout.