If you tried our Quinoa with Garlic Veggie Bowl with Dijon Honey Vinaigrette you and your family may have loved the tasty dressing we created for that meal.
Today we bring you a time-saving recipe to make enough dressing for the week to drizzle onto your salads or even to marinate chicken, fish, or beef. As we are officially in grill season, its great to have a batch of this ready to go in the fridge to use on grilled meats or veggies or even as a dipping sauce for kids.
Here’s how you make it:
1 Cup Olive Oil (or try Grapeseed oil for a slightly different taste)
1/4 Cup Balsamic Vinegar
1 Tbsp spicy brown mustard
1 Tbsp honey (or try 100% real maple syrup which is loaded with B-vitamins)
1 pinch of sea salt and black pepper to taste