RAW APPLE CIDER VINAIGRETTE

We all know that the key to a tasty salad is a delicious salad dressing.

I usually prepare my salad dressings in my trusty blender, but since that’s been out of commission for the past couple of weeks, I’ve had to get a little more creative. This recipe requires no fancy equipment–> just a glass mason jar, or other sealed container, for shaking!

Raw apple cider vinegar has been associated with a variety of health benefits, including the possibility of lowering glucose levels and relieving gas, bloating and heartburn. While most vinegars are acidic in the body, raw apple cider vinegar is actually thought to have an alkalizing effect– similar to lemons or limes, which also taste acidic but leave an alkaline ash in the body.

When shopping for apple cider vinegar, make sure you select a variety that is labeled as “With the Mother” and has a bit of sediment floating around the bottom of the bottle. (I like Bragg’s brand.) This odd-looking sediment is actually raw enzymes and gut-friendly bacteria that are thought to promote healing.

Paired with raw honey and fresh garlic, this dressing is sure to liven up any salad and might even have your family craving their veggies!

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Raw Apple Cider Vinaigrette
makes about 1 cup

Ingredients:

1 garlic clove, minced
1 tablespoon Dijon mustard
1/4 cup raw apple cider vinegar
2 tablespoons fresh lemon juice
1-2 tablespoons raw honey, as needed for sweetness
1/3 cup extra-virgin olive oil
salt and pepper, to taste

Directions:

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