Salad Dressing Repository - Apple Cider Dressing
Yield: 3-4 Salads
Great on a Fall salad of Belgium Endive, Watercress and Granny Smith Apples.
Ingredients
- 1 small shallot, finely minced
- 1/4 cup apple cider vinegar
- 6 oz natural (no sugar added) apple sauce (like, Mott's Single-Serving)
- 1 tsp dried orange peel
- 1 tbsp Dijon mustard
- 1 tbsp honey
- 1 tbsp lemon juice
- 1/8 tsp sea salt
- 7-8 grinds freshly cracked black pepper
- 1/4 cup avocado oil
Instructions
- Pulse the shallots with the vinegar in a food processor until the shallots are almost liquefied.
- Add the other ingredients except the avocado oil and pulse the food processor until everything is well blended.
- While the processor is spinning, add the oil until the dressing is fully emulsified.
- Allow the dressing to rest a room temperature for an hour before adding to the salad.
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