Cool Salads

 

And a Terrific Dressing to Accent Your Salad

The second thing I want to share is a dressing recipe that I just love, especially in the summer. It’s very very light and fresh-tasting, and because the ratio of acid to oil tilts more toward the former, it’s also quite low in calories. The recipe is in my book Soup Night, with the gracious permission of Albertina’s restaurant. It’s a wonderful place for a memorable lunch with a heartwarming mission — all proceeds support families and children in crisis.

 

 

 

 

 

 

Apple Cider Vinaigrette

Makes 4 cups.

1 12-ounce can apple juice concentrate, thawed but not diluted

1.1/2 cups cider vinegar

1/2 cup Dijon mustard

1.3/4 cups olive oil

Combine first three ingredients; a blender works well here.

Add olive oil in a slow stream.

For a citrus version that is equally delicious, substitute orange juice concentrate for the apple.

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