Throw this classic Apple Cider Maple Vinaigrette in your dressing arsenal. It is the perfect combo of sweet and sour to appease all of those taste buds.
Salad dressings that are sold in grocery stores or come in a pre-packaged form are often loaded with fat. Although the fats in dressings usually contribute a richness to our favorite vegetables, sometimes the fat content is excessive. When our diets have too much fat in them, it can lead to unnecessary and excess weight gain as well as a number of other chronic conditions such as heart disease. When we take small steps for our health, even as small as making our own salad dressings, we are reducing the risk for many chronic conditions.
Turmeric can be quite a potent little ingredient to add into your dressing. Turmeric lends curry its distinctive yellow color and flavor in this recipe. It is best known for its anti-inflammatory properties that may be used as an herbal medicine for rheumatoid arthritis, cancers, UTIs, and wound healing. It has also been researched to help with digestive disorders. Turmeric is a potent antioxidant, anti-inflammatory, antimicrobial, and anticancer agent so toss it in where you can for a powerful kick for the immune system.
The dressing is super easy to make. Take your maple syrup, apple cider vinegar, olive oil, turmeric, onions, garlic, lemon, salt and pepper and toss it together in a jar or another glass container. Blend it all up and keep in the refrigerator for up to one week.
Planning ahead is your key to living a healthy life. Make this dressing in advanced and have on hand for whenever you are craving a nice crunchy salad. Did you know that turmeric and other herbs can have such a powerful effect on our health? Let us know what you think in the comments below!
- 1/2 cup of maple syrup
- 1/4 cup of apple cider vinegar
- 3/4 cup of extra virgin olive oil
- 1 teaspoon of turmeric powder
- 1 teaspoon of diced onions
- 2 cloves of garlic diced
- Juice of 1 lemon
- Pinch literally of salt and pepper
Blend all ingredients and store in the fridge for up to 1 week. Enjoy!
1 serving=1.5 tablespoons