White Bean Salad with Apple Cider Rosemary Vinaigrette
Fig and Balsamic Vinaigrette
September 21, 2018
Sugar Pumpkin Soup
September 21, 2018
Mix together all of the ingredients with as much vinaigrette as you desire to your taste.
Salad may be mixed and stored in the fridge ahead of time and served later.
Finely chop the rosemary leaves and the garlic.
In a mixing bowl, combine the chopped garlic and rosemary with all of the ingredients except the flaxseed oil and whisk together well.
Once all the ingredients are well mixed, slowly whisk in all of the flaxseed oil to finish the vinaigrette.
Store the vinaigrette in a covered container in the refrigerator until ready for use.
OR
Combine all of the ingredients into a blender and blend well. Store the vinaigrette in a covered container in the refrigerator until ready for use
Ingredients
Directions
Mix together all of the ingredients with as much vinaigrette as you desire to your taste.
Salad may be mixed and stored in the fridge ahead of time and served later.
Finely chop the rosemary leaves and the garlic.
In a mixing bowl, combine the chopped garlic and rosemary with all of the ingredients except the flaxseed oil and whisk together well.
Once all the ingredients are well mixed, slowly whisk in all of the flaxseed oil to finish the vinaigrette.
Store the vinaigrette in a covered container in the refrigerator until ready for use.
OR
Combine all of the ingredients into a blender and blend well. Store the vinaigrette in a covered container in the refrigerator until ready for use
