This {fast friday} recipe is a slight twist on my good friend Jacquelyn – The Gourmet Housewife’s classic Oil & Vinegar Dressing. The only reason I deviated from her recipe is simply out of necessity – I didn’t have the brown sugar her recipe calls for. So instead I chose to use maple syrup.
Like she says in her recipe post, the key to this amazingly simple dressing is the garlic.
This makes a nice sized batch of dressing that stores well in the fridge. Just shake it up and drizzle it on your favorite green salad.
In case you’re wondering this particular salad includes baby greens, pea shoots, purple cabbage, fresh mint, nectarine slices, yellow pepper, red onion and toasted pecans.
{fast friday} Oil & Vinegar Dressing
Prep time
Total time
Simple, classic oil & vinegar dressing for any kind of green salad.
Author: Megan - The Gluten Free Vegan
Recipe type: Sauces & Condiments
Cuisine: Salads
Ingredients
- 4 cloves garlic, pressed
- ¼ cup + 1 tablespoon maple syrup
- ½ cup white vinegar
- 1¼ cup canola oil
- 1 teaspoon kosher or sea salt
- Fresh cracked pepper, to taste
Instructions
- Whisk together all ingredients. Let sit in fridge a few minutes before serving.
- Store in a jar in the fridge indefinitely. Shake before using.
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