Apple Cider Vinaigrette

Servings: 8


1 1/2 tsp. Dijon Mustard

1 1/2 tsp. Splenda or Stevia

1/3 tsp. Sea Salt

2/3 C. Extra Virgin Olive Oil

1/3 C. Apple Cider Vinegar

1/4 tsp. Ground Pepper

1 Tbsp. Parsley, chopped


Whisk mustard, Splenda, sea salt, ground pepper, vinegar and chopped parsley in a bowl. Slowly drizzle in EVOO, whisking constantly until thickened. Adjust the seasoning to taste. Store covered in the refrigerator up to 2 days. Bring the dressing to room temperature before serving.


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