Making dressing for one salad at a time is annoying. Here’s one that goes with everything, with the body to stand up to crunchy romaine and kale but still nimble enough to work with delicate baby greens.
Quick Tip: Fatty Salad Dressing Makes Vegetables Healthier
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It’ll keep in the fridge for about three months. Degree of Difficulty: Easy Total Time: 5 minutes
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Prep time 5 min.
Ingredients
2 cups sherry vinegar 1½ cups extra-virgin olive oil ½ cup roasted pumpkin seed oil ¼ cup honey ¼ cup Dijon mustard 1 minced shallot 2 sprigs of thyme salt and black pepper to taste
How to make it
Combine sherry vinegar, extra-virgin olive oil, roasted pumpkin seed oil, honey, and Dijon mustard and pulse in blender on low until well-combined. Transfer to an airtight jar and add minced shallot, leaves from sprigs of thyme, and salt and black pepper. Remove from fridge 20 minutes before serving and give it a few quick shakes once the chill wears off and oil reliquaries.
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Making dressing for one salad at a time is annoying.
Here’s one that goes with everything, with the body to stand up to crunchy romaine and kale but still nimble enough to work with delicate baby greens.
Quick Tip: Fatty Salad Dressing Makes Vegetables Healthier
Read article
It’ll keep in the fridge for about three months.
Quick Tip: Fatty Salad Dressing Makes Vegetables Healthier
Read article
Quick Tip: Fatty Salad Dressing Makes Vegetables Healthier
Degree of Difficulty: Easy
Total Time: 5 minutes
For access to exclusive gear videos, celebrity interviews, and more, subscribe on YouTube!
Prep time 5 min.
Ingredients
2 cups sherry vinegar 1½ cups extra-virgin olive oil ½ cup roasted pumpkin seed oil ¼ cup honey ¼ cup Dijon mustard 1 minced shallot 2 sprigs of thyme salt and black pepper to taste
How to make it
Combine sherry vinegar, extra-virgin olive oil, roasted pumpkin seed oil, honey, and Dijon mustard and pulse in blender on low until well-combined. Transfer to an airtight jar and add minced shallot, leaves from sprigs of thyme, and salt and black pepper. Remove from fridge 20 minutes before serving and give it a few quick shakes once the chill wears off and oil reliquaries.
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Prep time 5 min.
Ingredients
2 cups sherry vinegar 1½ cups extra-virgin olive oil ½ cup roasted pumpkin seed oil ¼ cup honey ¼ cup Dijon mustard 1 minced shallot 2 sprigs of thyme salt and black pepper to taste
How to make it
Combine sherry vinegar, extra-virgin olive oil, roasted pumpkin seed oil, honey, and Dijon mustard and pulse in blender on low until well-combined. Transfer to an airtight jar and add minced shallot, leaves from sprigs of thyme, and salt and black pepper. Remove from fridge 20 minutes before serving and give it a few quick shakes once the chill wears off and oil reliquaries.
Prep time 5 min.
Prep time 5 min.
Prep time
5 min.
Ingredients
- 2 cups sherry vinegar
- 1½ cups extra-virgin olive oil
- ½ cup roasted pumpkin seed oil
- ¼ cup honey
- ¼ cup Dijon mustard
- 1 minced shallot
- 2 sprigs of thyme
- salt and black pepper to taste
How to make it
Combine sherry vinegar, extra-virgin olive oil, roasted pumpkin seed oil, honey, and Dijon mustard and pulse in blender on low until well-combined. Transfer to an airtight jar and add minced shallot, leaves from sprigs of thyme, and salt and black pepper. Remove from fridge 20 minutes before serving and give it a few quick shakes once the chill wears off and oil reliquaries.
Combine sherry vinegar, extra-virgin olive oil, roasted pumpkin seed oil, honey, and Dijon mustard and pulse in blender on low until well-combined.
Transfer to an airtight jar and add minced shallot, leaves from sprigs of thyme, and salt and black pepper.
Remove from fridge 20 minutes before serving and give it a few quick shakes once the chill wears off and oil reliquaries.
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