1/3 cup olive oil
3 TBS apple cider vinegar (I use Bragg apple cider vinegar)
2 TBS freshly squeezed lemon juice
2 TBS Dijon mustard
2 TBS pure maple syrup
Sea salt and black pepper (to taste)
Whisk together all ingredients and store in a sealed jar in the refrigerator for up to one week. Shake before using.
Makes about 3/4 cup of dressing.
Source: Janet & Greta Podleski
Kimberly
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