This salad dressing recipe came about when my good friend Violet Sexsmith visited for lunch a while back. Violet is a phenomenal cook, a trained chef and in more recent years a Vegan.
Violet and I worked up the dressing together … but the combination of dried herbs were her idea. Since then I’ve tried it with fresh herbs too.
This has become a favourite dressing to make in our household and works great with either a green salad or a quinoa salad.
1/2 cup (125 ml) olive oil
1 tbsp (15 ml) dijon mustard
1/4 cup (65 ml) apple cider vinegar OR lemon juice
1/2 tsp (2.5 ml) each of dried oregano, basil and thyme OR fresh herbs mashed
1/2 tsp (2.5 ml) garlic powder OR 1 crushed clove of garlic
1/2 tsp (2.5 ml) lemon pepper OR pepper and a pinch of salt to taste
1 tbsp (15 ml) maple syrup, more or less, to taste
- Mix ingredients together in a a blender. If using fresh herbs and fresh garlic blend with a bit of oil first before adding remaining ingredients.
- Refrigerate and serve. (lasts about one week)