Maple-mustard salad dressing
Sorry for the long gap between posts! The hubs and I took a pretty awesome vacay to Scotland! Visiting Scotland was definitely something we had both had "on the bucket list" so it was really amazing to go and see this beautiful country and meet her fabulously friendly people. We did a little tour of Edinburgh, then up to the Highlands and Inverness and then back down to Glasgow, where we flew out. I have always been a huge history nerd, going to Inverness we were able to wander about Clava Cairns, incredible Bronze Age stone structures and megaliths and then we got to visit the Culloden battlefield and museum, which was really very fascinating; I definitely recommend visiting both if you are ever in that neck of the woods!
In any case, I have not put enough time towards this blog and I apologize for that - we were not really eating great through Scotland - with all of my intolerance's to foods I had a really hard time eating most places, it is incredible that almost every bread in the supermarket contained soy flour!! I had trouble even having a sandwich, so we ate a lot of tortillas and made wraps... Oh well, I always know that traveling with my food issues is gonna be hard, you just have to make the best of it!
This post is gonna be a simple salad dressing, based very much on a recipe my grandmother has handed down to me.
This recipe is for 2-4 salads (or 1-2 depending on how much you like!)
To start, take a small container that also has a lid. I use a little glass leftovers container. Add equal parts apple cider vinegar and olive oil: about 1/4 cup of each. Then take about a tsp of Dijon mustard and plop it into the mix. A tsp of real maple syrup. A few grinds of black pepper and a dash of salt.
Cover the dish and shake the contents really well, until everything it combined! You can stir this, but it doesn't really work as well, since the mustard won't integrate into the oil and you will have little blobs of it throughout.
With this you are done and ready to dress your yummy summer salads, I also put this over roasted potato salads and it is delicious!
In any case, I have not put enough time towards this blog and I apologize for that - we were not really eating great through Scotland - with all of my intolerance's to foods I had a really hard time eating most places, it is incredible that almost every bread in the supermarket contained soy flour!! I had trouble even having a sandwich, so we ate a lot of tortillas and made wraps... Oh well, I always know that traveling with my food issues is gonna be hard, you just have to make the best of it!
This post is gonna be a simple salad dressing, based very much on a recipe my grandmother has handed down to me.
This recipe is for 2-4 salads (or 1-2 depending on how much you like!)
To start, take a small container that also has a lid. I use a little glass leftovers container. Add equal parts apple cider vinegar and olive oil: about 1/4 cup of each. Then take about a tsp of Dijon mustard and plop it into the mix. A tsp of real maple syrup. A few grinds of black pepper and a dash of salt.
Cover the dish and shake the contents really well, until everything it combined! You can stir this, but it doesn't really work as well, since the mustard won't integrate into the oil and you will have little blobs of it throughout.
With this you are done and ready to dress your yummy summer salads, I also put this over roasted potato salads and it is delicious!
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