MAPLE-CIDER VINAIGRETTE
This fall-flavored vinaigrette can be used as a marinade for chicken, fish, tofu, or as a dressing for salad or your favorite fall veggies. I cut the usual olive oil in half for less calories, but still keeping some of the healthy fat, blending tastefully with the fall flavors. Make extra to keep in the refrigerator for a few days. Just give it a fresh shake and add some zing to your usual lunch or dinner choices.
Ingredients
- 1/3 cup cidar vinegar
- 2 Tablespoon light maple syrup
- 1 Tablespoon dijon mustard
- 2 garlic cloves crushed
- 1/4 teaspoon freshly ground pepper
- 1/3 cup olive oil
- 1/3 cup vegetable broth low sodium
Instructions
- In a medium bowl, whisk together all of the ingredients.
- Toss with your protein to marinate, or with your salad option.
- Store any extra in a covered container in the refrigerator up to 3 days.
Notes
Salad options: arugula with sliced apples or pears, roasted walnuts or pine nuts and/or tofu; butter lettuce with chopped red onion, blue cheese crumbles, sliced apples, roasted chicken
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