RAW APPLE CIDER VINAIGRETTE

RAW APPLE CIDER VINAIGRETTE



We all know that the key to a tasty salad is a delicious salad dressing.
I usually prepare my salad dressings in my trusty blender, but since that’s been out of commission for the past couple of weeks, I’ve had to get a little more creative. This recipe requires no fancy equipment–> just a glass mason jar, or other sealed container, for shaking!






Raw apple cider vinegar has been associated with a variety of health benefits, including the possibility of lowering glucose levels and relieving gas, bloating and heartburn. While most vinegars are acidic in the body, raw apple cider vinegar is actually thought to have an alkalizing effect– similar to lemons or limes, which also taste acidic but leave an alkaline ash in the body.

When shopping for apple cider vinegar, make sure you select a variety that is labeled as “With the Mother” and has a bit of sediment floating around the bottom of the bottle. (I like Bragg’s brand.) This odd-looking sediment is actually raw enzymes and gut-friendly bacteria that are thought to promote healing.


RAW APPLE CIDER VINAIGRETTE


INGREDIENTS




  1. 1 garlic clove , minced
  2. 1 tablespoon Dijon mustard
  3. 1/4 cup raw apple cider vinegar
  4. 2 tablespoons fresh lemon juic
  5. 1-2 tablespoons raw honey , as needed for sweetness
  6. 1/3 cup extra-virgin olive oil
  7. salt and pepper , to taste


INSTRUCTIONS



  1. Combine all of the ingredients in glass mason jar, then seal the lid and shake until the honey dissolves and the ingredients are well combined. Adjust flavor to taste, if necessary. For best flavor, allow the dressing to marinate for at least 30 minutes before serving over your favorite greens.
  2. Store leftovers in the fridge for up to a week, and shake well before serving each time.


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