Atara's Recipe Pick of the Week #1 Creamy Apple Cider Vinaigrette
Store-bought salad dressings and marinades can
be a hidden source of sugar, preservatives,
hydrogenated oil, high fructose corn syrup,
artificial flavors and colors. And yet, it's so easy
to make a dressing that is delicious and nutritious!
Here is a dressing recipe I just tested from
"Run Fast, Eat Slow" by elite marathoner
Shalane Flanagan & Elyse Kopecky.
(Thank you CE Presberg!)
I tripled the recipe and stored it in a mason jar
for the week. It is delish!!! It's also full of healthy
fats and restorative micronutrients.
And NO JUNK!
1/3 cup extra virgin olive oil
1/4 cup apple cider vinegar
2 tablespoons tahini
1 tablespoon Dijon mustard
1/2 shallot, minced
1/4 teaspoon sea salt
1/4 teaspoon ground black pepper
Combine all ingredients in a mason jar with a tight
fitting lid. Shake vigorously until emulsified.