I strive to eat a balanced diet, which means at least five servings of fruits and vegetables. A salad with cucumbers and one other vegetable is a great way to help meet those five servings. For this salad dressing recipe, I took a basic vinagrette, added dijon mustard and substituted red wine vinegar for apple cider vinegar. The result is a great tasting and less tart vinagrette that makes you want to chow down on salad.
- 4-6 tablespoons extra virgin olive oil (You can add more or less olive to suit your tastes.)
- 2 tablespoons apple cider vinegar
- 1 tablespoon dijon mustard
- Dried basil and pepper to taste
Mix the olive oil and apple cider vinegar together. Add the dijon mustard, basil and pepper. Blend well. Don’t refrigerate or it will turn into a jelly mess. Trust me.