Finding my way back, a fresh, colorful salad is a perfect start, with my good ole’ go-to vinaigrette. I drizzle it on everything: sandwiches, pizza, pasta, even mashed potatoes! You won’t miss the oil–I promise!
2 tablespoons Dijon mustard
1 small clove garlic, finely minced (optional)
1 tablespoon shallot, finely minced (or red onion)
1 tablespoon Balsamic vinegar
3 tablespoons water
1/2 teaspoon dried basil
Fresh ground black pepper
Agave nectar to taste
Method: Whisk ingredients together. Taste for tartness, adding agave nectar as desired.
Recipe adapted from The Happy Herbivore Everyday Cookbook by Lindsay Nixon