Apple-Flax Vinaigrette
This dressing does not follow the classic ratio of three parts oil to one part vinegar. Instead, its made healthier by adding apple cider and a bit of tangy Dijon mustard, thereby decreasing the amount of oil per serving. The mustard also acts as an emulsifier and helps prevent the…
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This dressing does not follow the classic ratio of three parts oil to one part vinegar. Instead, its made healthier by adding apple cider and a bit of tangy Dijon mustard, thereby decreasing the amount of oil per serving. The mustard also acts as an emulsifier and helps prevent the vinaigrette from separating. I used some extra-virgin olive oil with the flaxseed oil in this recipe for the purpose of flavor. The flaxseed oil tastes just fine but its pretty neutral, so a good-quality olive oil will go far in enhancing the flavor of the dressing.
Ingredients
- 1/4 cup cider vinegar
- 2 tsp. Dijon mustard
- 1/2 tsp. ground coriander
- 1/2 tsp. cracked black pepper
- 1/2 cup flaxseed oil
- 1/4 cup extra-virgin olive oil
- 1 cup apple cider
- 2 Tbs. shoyu, tamari or reduced-sodium soy sauce
Preparation
1. In medium bowl, combine vinegar, mustard, coriander and pepper. Gradually whisk in both oils until well blended and emulsified.
2. Whisk in cider and shoyu until well combined. Store in an airtight container in the refrigerator up to 1 week.
Nutrition Information
- Calories 34
- Carbohydrate Content 1 g
- Cholesterol Content 0 mg
- Fat Content 1 g
- Fiber Content 0 g
- Protein Content 0 g
- Saturated Fat Content 0 g
- Sodium Content 53 mg
- Sugar Content 0 g