“Recipe of the Week: Roasted Garlic Vinaigrette”

Roasted Garlic vingaigretteRoasted Garlic Vinaigrette
Happy Monday Everyone!

This is one of my favorite salad dressings. I always make a double batch so I have lots. You can change up the herbs if you like, have fun with it!
Source: Julie Daniluk, R.H.N.: Meals That Heal Inflammation
Servings: 8

3 Tablespoons Olive Oil Pressed Extra Virgin
3 Tablespoons Apple Cider Vinegar
2 Tablespoons water
1 Tablespoon Honey
1 Teaspoon Dried Basil
2 Roasted Garlic Cloves or 1 Fresh Garlic Clove

Instructions: Blend in blender or use immersion blender. Refrigerate left overs
Nutritional Information (per 1 tablespoon): Calories: 54, Fat: 5.3g, Sodium: 0.4g, Carbs: 2.4g, Fiber: 0g, Sugars: 2.2g, Protein: 0.1g.


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Sherry Morton-Jibb PTS. RYT. FIS. NWS, Certified Pilates Mat & Reformer Instructor Registered Yoga Teacher. She co-owns Balanced Motion Pilates and Yoga Studio in New Liskeard, ON.

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