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Saturday, 18 October 2014

Easy Salad Dressing with Fresh Parsley and Ginger


3/4 cup olive oil - organic extra virgin

1/4 cup apple cider vinegar (the vinegar I use is no name and not organic but on the video I said it was...oops!)

pinch pure salt (I use Himalayan Pink

1/2 tsp. grainy Dijon mustard 

2 small pieces fresh ginger - peeled first (1-2 Tbsp.)

1/2 cup fresh parsley  

1 clove garlic

Add all the above to a blender. Blend well until creamy & smooth. Pour into a clean glass mason jar or a plastic dressing container to chill until needed. Makes about 1 1/2 cups of salad dressing.

Chef Miriam Borys, B.Ed., MA.
'Cooking Uncovered'

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