Nutritional Information

Description

Great Taste, with Bold flavor that taste better than store-bought dressings. You can change up the flavors by choosing the vinegar that suits your salad best. Recipe yields ¾ to 3 cups dressing, enough for about 6 medium salads (assuming 2 tablespoons per salad).

Ingredients

• 1 cup extra-virgin olive oil
• 6 tablespoon vinegar of choice (balsamic vinegar, red wine vinegar, white wine vinegar)
• 2 tablespoon Dijon mustard
• 2 tablespoon Melao Artisanal Natural Sweetener
• 4 medium cloves garlic, pressed or minced
• ½ teaspoon fine sea salt, to taste
• Freshly ground black pepper, to taste

Instructions

1. In a liquid measuring cup or bowl, combine all of the ingredients. Stir well with a small whisk or a fork until the ingredients are completely mixed together.
2. Taste, and adjust as necessary. If the mixture is too acidic, thin it out with a bit more olive oil or balance the flavors with a little more Melao Sweetener. If the mixture is a little blah, add another pinch or two of salt. If it doesn’t have enough zing, add vinegar by the teaspoon.
3. Serve immediately, or cover and refrigerate for future use. Homemade vinaigrette keeps well for 7 to 10 days. If your vinaigrette solidifies somewhat in the fridge, don’t worry about it—real olive oil tends to do that. Simply let it rest at room temperature for 5 to 10 minutes or microwave very briefly (about 20 seconds) to liquify the olive oil again. Whisk to blend and serve