Makes approximately 1.5 cups - Use within 3-4 days
1/3 cup cider vinegar
1/3 cup vegetable or avocado oil
1/4 cup honey, or less - depending on how sweet you like it
1 tablespoon + 1 teaspoon dijon mustard
1/2 tsp kosher salt
black pepper to taste
1/2 medium white onion, chopped
1 tablespoon poppy seeds
1. Put the first six ingredients (vinegar through pepper) in a blender or small food processor. (We use the smoothie cup on our Ninja and it works great!) Blend 15 seconds.
2. Add the chopped white onion and blend another 30-45 seconds, or until the dressing is smooth and no onion chunks remain.
3. Add the poppy seeds and shake, then transfer to a clean glass jar.
This would also be great as a slaw dressing.
My favorite combination makes quite the beauty of a salad:
watermelon radishes,
rainbow carrots,
a little radicchio,
beets,
fresh snap peas,
hard boiled egg,
spinach,
butter lettuce.
1/3 cup cider vinegar
1/3 cup vegetable or avocado oil
1/4 cup honey, or less - depending on how sweet you like it
1 tablespoon + 1 teaspoon dijon mustard
1/2 tsp kosher salt
black pepper to taste
1/2 medium white onion, chopped
1 tablespoon poppy seeds
1. Put the first six ingredients (vinegar through pepper) in a blender or small food processor. (We use the smoothie cup on our Ninja and it works great!) Blend 15 seconds.
2. Add the chopped white onion and blend another 30-45 seconds, or until the dressing is smooth and no onion chunks remain.
3. Add the poppy seeds and shake, then transfer to a clean glass jar.
This would also be great as a slaw dressing.
My favorite combination makes quite the beauty of a salad:
watermelon radishes,
rainbow carrots,
a little radicchio,
beets,
fresh snap peas,
hard boiled egg,
spinach,
butter lettuce.
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