1/2 cup flat leaf parsley
1/4 cup cider vinegar
1/4 cup apple juice
1/4 cup olive oil
3 basil leaves
2 teaspoons honey
3/4 teaspoon salt
1 teaspoon Dijon mustard
1/8 teaspoon black pepper
combine all ingredients in a blender or food processor and blend until smooth. Serve at room temperature. Refrigerate leftovers. Makes about 1 cup.
I had several of you ask for this dressing recipe. It is on my menu for 9/19-9/23. I make a simple salad of endive, romaine, and fresh spinach, diced Braeburn apples, walnuts, and cubed sharp cheddar cheese to put this on.
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