Let’s face it: what makes a good salad turn great is its dressing. And while I’m thankful to have seemingly mastered this craft (at least with all the feedback I’m hearing from cheffin’ up retreats at the Farm of Life Center in Costa Rica), I oftentimes forget to share the magic with others through Bloom’s Recipe Page.
And that just isn’t acceptable. 😉 Psst – Thank you, Rod, for reminding me about this particular dressing which deserved to be posted.
Greens are life-giving, and if one can’t stomach them without a delicious, naturally made, and healing dressing, then chances are they are not going to be consuming them anytime soon. This can be fixed, however, and that’s my intention for this week. I’ll be posting at least 3-5 NEW salad dressing recipes to inspire a healthy palate and nourished body.
Let’s start with this well-received Balsamic Dressing which can be made predominantly raw, and all vegan.
Preparation Time: 5 Minutes
Serving Size: 3-4
3 tbsp balsamic vinegar
2 tsp dijon mustard
1/4 cup olive oil
dash salt and pepper, to taste
Directions:
1) In a medium-sized bowl, whisk together the vinegar and mustard. Slowly combine in the oil until the dressing is well mixed and smooth. Add your salt and pepper, stir once more.
Will store in an air-tight jar for 1-2 weeks in the fridge.
Enjoy! Next? Honey-Lime-Mustard Dressing. Yum!
Balsamic Salad Dressing (Vegan)
