I love it when my readers send me recipes. Especially when they turn out to be this delicious!
Meredith P. sent me this recipe, and while I didn’t follow it exactly, I still ended up with a dressing I will use again and again. I will share her original recipe below in case you’d like to try the original. However, I simply didn’t have everything on hand, so I improvised, and I’m not sorry I did!
This dressing is packed with flavor but still has a light feel to it. It won’t drown your salad or overtake the other flavors from the vegetables. It only enhances those flavors.
This will keep for several weeks, if not a full month in your fridge. But if you don’t think you can eat it that fast, feel free to cut the recipe in half.
YOU MIGHT ASLO ENJOY:
Clean Eating Tarragon Dijon Dressing
(Makes slightly more than 1/2 cup)
- 1/4 cup grape seed oil (or other light flavored oil)
- 1/4 cup white balsamic vinegar
- 1 tablespoon dijon mustard, no sugar added
- 1 teaspoon garlic powder
- 1 to 2 teaspoon dry tarragon (I used 1 tsp., but you could easily use more to taste.)
- 1 tablespoon extra virgin olive oil
- 1 tablespoon white wine vinegar
- 1 teaspoon dijon mustard, no sugar added
- 1 minced fresh garlic clove
- 1 tablespoon fresh or dried tarragon
- Place all ingredients in a bottle with a lid. Shake vigorously until well combined.