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- Maple and Balsamic Vinegar Dressing
-
- 1 tsp dry mustard
- 1 tsp cilantro
- 3 tbsp balsamic vinegar
- 2 tbsp maple syrup
- 1 tbsp lime juice
- 1 clove garlic, minced
- 1 cup extra virgin olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- Directions
- Mix together the first 6 ingredients. Whisk in the oil until the dressing is emulsified. Season with salt and pepper. Refrigerate and use for several weeks.
- Provided by:
- Southwest Family Citrus and Spenar Family
Where You Can Buy Ingredients:
| Farmers |
|---|
|
Sheep Springs Sheep Co dba Dobson Family Farm Inc.
Marc Pedersen Chandler, AZ, 85248View details |
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Place the beans in a saucepan with enough water to cover them by 1 inch. Bring beans to a slow boil. Reduce heat to low and simmer until tender, but not mushy ( about 35 minutes). Set aside to cool. When the beans have cooled, place them in a large bowl. Add the celery, carrots, parsley, white onion and mint; toss to blend. For Dressing: blend olive oil, orange and lemon juice, garlic, coriander, salt, pepper, and brown sugar in a blender for 6 seconds. Transfer to a small saucepan and simmer over low heat for 5 minutes. Remove from heat and cool. Pour dressing over the bean salad and refrigerate for at least 1 hour before serving.
