Vegan salad dressing

miscellaneous | basic salad dressing

Makes enough for one small batch

This dressing can be used for all sorts of dishes: for salads, for the tomato salsas or drizzled in cous cous instead of butter. At some point in the week, I usually have one version of this in the fridge. And I use all manner of variations depending on what I'm cooking or what's available in the kitchen! I don't use the same quantities as most recipes suggest for dressing, which is usually 3 parts oil to 1 part vinegar. I actually use much less oil and for me, it works equally as well.

Wheat free, dairy free, nut free, meat free version...

Ingredients...

Tsbp oil
Juice from half a lemon
Tbsp white wine vinegar
Half or full tsp wheat free English mustard (depending on your tastes)

Optional...

Chopped herbs
Garlic
Balsamic, red wine or cider vinegar to replace the white wine vinegar
Lime juice to replace the lemon
Wholegrain mustard

Method...

Put all the ingredients together in a jar and shake well. I often keep the sun dried tomato sauce jars for this reason!
If you can, let it infuse for a while, especially if adding herbs and garlic etc.

Maybe serve with...

Crisp salad, drizzled over sliced tomatoes and mushrooms... the list is endless.

If you have lemon left, see the mushroom provençal and Moroccan style vegetable tagine... or just make a gin and tonic!

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