This is a delicious dressing bursting with flavour. You can add it to a warm or raw salad but it is also wonderful to add to grilled veggies or potatoes.
I love to pick my greens straight from my Tower Garden. Nothing tastes quite so fresh and clean.
I usually double any salad dressing recipe I make and keep it in my fridge where it can keep fresh for up to a week – yet it never lasts that long.
Store you dressings in the mason jars that you make them in. Less dishes is always nice.
When you store any dressing made with olive oil in your fridge make sure you bring it to room temperature before you use it so it runs clear and smoothly.
For those who would like a lighter version you can add water instead of the olive oil.
Keeping it simple!
Sometimes I add lots of difference ingredients to a salad but others times I keep it simple. This salad only has freshly picked greens and organic red pepper. That’s it and it was perfect!
Sweet Dijon Dressing with Fennel SeedsPrint Recipe
- 2 tablespoons High quality Dijon mustard
- 1 tablespoon Organic maple syrup
- 2 tablespoons Apple Cider Vinegar
- 1 small Organic Lemon - juiced
- Dash of Himalayan Salt to taste
- 1/8 teaspoon Freshly ground pepper
- 1/2 teaspoon Fennel seeds
- 1/4 teaspoon Dill (optional)
Add all the ingredients into a glass mason jar, screw lid on tightly and shake.
I like to make twice as much dressing so that I can keep some in the fridge to use of the next few days.
Some find eating raw vegetables hard to digest. Both apple cider vinegar and Fennel seeds are wonderful additions to any salad to aid with digestion. I personally just love the licorice flavour of the Fennel seeds.