¼ C. Apple Cider Vinegar

¼ C. Dijon Mustard

1-2 cloves Garlic, chopped fine

Salt and Pepper to taste

 

Add all ingredients to a jar with tight fitting lid.  Cover and shake well; serve.  Dressing can be left out for up to 5 days.  If refrigerated, remove from fridge to warm up before serving.

 

Italian: add 1 tsp. dried Oregano and ½ tsp. dried Thyme

Dill:  Substitute Dill Mustard for Dijon mustard.  Add 2 T. fresh minced Dill

Balsamic: Replace Cider Vinegar with Balsamic Vinegar; reduce mustard to 1 T.

Honey Mustard: Replace Dijon with Honey Mustard

Blue Cheese: Add ¼ C. crumbled blue cheese; reduce mustard to 1 T.  Whir dressing in blender to incorporate cheese before serving.

Creamy: Use rice vinegar instead of cider vinegar.  Replace mustard with Mayonnaise

 

From the brown bag lunch cookbook