All measurements are approximate. In a blender, whip up a dressing of organic extra virgin olive oil (1 cup), apple cider vinegar (max 1 - 2 tsp: "less is better"), red balsalmic vinegar (2 TB), fresh squeezed lemon juice (2 - 3 TB), grey sea salt (1 tsp), fresh ground pepper (1/4 tsp), and a clove (or two) of garlic. This dressing will keep well when refrigerated for 2 - 3 weeks. Here's how I did it! Note: I forgot the red balsalmic this time around and it isn't as good without it.
No comments:
Post a Comment