BRAGGS APPLE CIDER VINEGAR REVIEW RECIPES
HONEY MUSTARD DRESSING (BETTER THAN STORE-BOUGHT)
This lightened-up homemade honey mustard dressing is easy to make, calls for real ingredients and lasts up to three weeks in the fridge. Use for salads and as a dipping sauce.
Provided by Adam and Joanne Gallagher
Total Time 5 minutes
Prep Time 5 minutes
Yield Makes about 1 cup
Number Of Ingredients 7
Steps:
- Combine all of the ingredients listed in a small bowl and whisk until well blended and creamy. Taste then adjust with additional honey, salt, or pepper.
- Alternatively, you can add all of the ingredients to a medium mason jar, secure the lid, and then shake until blended.
- Keep, tightly covered, in the refrigerator up to three weeks.
Nutrition Facts : ServingSize 1 tablespoon, Calories 47, FatContent 3.5g, SaturatedFatContent 0.5g, CholesterolContent 0mg, SodiumContent 206.9mg, CarbohydrateContent 3.4g, FiberContent 0g, SugarContent 3.3g, ProteinContent 0g
SALMON AVOCADO SALAD - SKINNYTASTE
Steps:
- Season salmon with 2 teaspoons of the Dijon, 1/2 teaspoon dried parsley, 1/4 teaspoon salt and black pepper.
- Adjust the oven on the second rack. Broil salmon 6 to 7 minutes, until cooked through.
- In a large bowl, combine the red onion with olive oil, 1 1/2 tablespoons apple cider vinegar, 1 teaspoon remaining Dijon, garlic powder, 1/4 teaspoon parsley, 1/4 teaspoon salt and pepper to taste; let it sit about 5 minutes, so the flavor of the onion mellows.
- Add the tomatoes, avocado and toss. When ready to serve, toss in chopped lettuce and cabbage, finish with the remaining 1/2 tablespoon of vinegar, taste for salt and pepper and adjust as needed.
- Divide the salad in 4 bowls and top each with salmon.
Nutrition Facts : ServingSize 1 bowl, Calories 329 kcal, CarbohydrateContent 12 g, ProteinContent 25.5 g, FatContent 20.5 g, SaturatedFatContent 3 g, CholesterolContent 62.5 mg, SodiumContent 287 mg, FiberContent 6 g, SugarContent 2.5 g
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