Toss this simple dressing through an easy summer salad.
Note
The remaining dressing can keep for up to a week in the fridge.
Recipe information
Yield
4 servings
Ingredients
1 tablespoon diced shallot
2 teaspoons Dijon mustard
1 teaspoon honey
2 tablespoons olive oil
1 tablespoon red wine vinegar
Juice of 1 lemon
Preparation
Combine all the ingredients in a food processor, pulsing until the mixture is well combined.
From Tone It Up | Balanced and Beautiful: 5-Day Reset for Your Body, Mind, and Spirit © 2018 by Katrina Scott and Karena Dawn. Published by HarperOne, an imprint of HarperCollins Publishers.
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