• Atara Weisberger

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.



  • 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.