Ingredients
Directions
Using an immersion blender and deep cup (if using a regular blender, you may need to double the batch for enough blending volume), combine all ingredients (starting with 3/4 tsp dijon and 1 tbsp maple syrup if using).
Puree until very smooth.
If you’d like a thinner dressing, simply add a couple of teaspoons of water and blend through again.
Once the consistency is just as you like it, taste and adjust seasonings.
Serve, or store in a covered jar in the fridge for 1–2 weeks.
Chef's Notes
Yield: ½ cup
Serving Suggestions
This dressing is great with a richer salad and meal since it has some acidity and tang to cut through the heavier components. For instance, try on a salad topped with avocado and nuts, or on a salad alongside a nut-based veggie burger or pasta sauce.
Recipe from Plant-Powered Families by Dreena Burton.
Ingredients
Directions
Using an immersion blender and deep cup (if using a regular blender, you may need to double the batch for enough blending volume), combine all ingredients (starting with 3/4 tsp dijon and 1 tbsp maple syrup if using).
Puree until very smooth.
If you’d like a thinner dressing, simply add a couple of teaspoons of water and blend through again.
Once the consistency is just as you like it, taste and adjust seasonings.
Serve, or store in a covered jar in the fridge for 1–2 weeks.
