Rice Wine Vinaigrette: An Easy Salad Dressing
I’m no chef or recipe developer, but I love food and eating lots of vegetables in high on my list. What makes eating lots of veggies easier? A great dressing or dip. Today, I share a loose recipe passed down from a family member (I think she got it from her Japanese mama too!). I know to be considered a vinaigrette there needs to be a certain ratio of oil to acid, so just let that go and adjust to your tastebuds. When I make this, I never measure!
As a nutritionist, I strive to have my plate filled with vegetables, 1/4 protein, 1/4 starchy carb then I add fats. The extra virgin olive in this recipe makes it easy to get fat into your meal. Note, oils are very high in fats, so yes they are healthy, we do want to be mindful of the quantity consumed. It’s a healthy fat to include though as it’s unsaturated which is great for cardiovascular health as opposed to saturated fats (meat, butter..).
Ingredients
1/3 extra virgin olive oil
2 TBSP rice wine vinegar (sweetened)
smallest dash of maple syrup
3 cloves of garlic, crushed
small spoonful of dijon mustard
Instructions
-mix olive oil, rice wine vinegar, maple syrup and dijon in a mason jar
use a garlic press or finely chop garlic and add
store leftovers in the fridge in your mason jar so you can easily shake when it’s time to use. The olive oil will harden when refrigerated, but easily comes back to liquid when mixed into food.
Looking for a salad to enjoy with it? Head to this post here.