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Vinaigrette

by Ela Alegre

Vinaigrette

Ingredients

  • 1 tbsp Italian Seasoning (recipe below)
  • 3/4 cup olive oil
  • 1/4 cup Brain 8 MCT oil
  • 4 tbsp red wine vinegar
  • ½ tsp pink himalayan salt
  • ¼ tsp ground black pepper
  • 1 tbsp Dijon mustard

Instructions

  1. Pour all ingredients in a beaker with a lid, or a dressing bottle with a large opening.
  2. Shake vigorously and let sit for 30 minutes or longer to let the flavors develop.
  3. Keep in the refrigerator up to 7 days.

Serves 10!

Italian Seasoning
  • 3 tbsp dried basil
  • 3 tbsp dried oregano
  • 3 tbsp dried parsley
  • 1 tbsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1 tsp dried sage
  • ¼ tsp ground black pepper
  • ¼ tsp chili flakes
  • 1 tbsp pink himalayan salt (optional)

Instructions

  1. Mix together the spices well and pour into a jar with a tight-fitting lid.
  2. Remember that spices should be kept in a dark, dry, cool place, so consider using small tin containers for storage.
  3. Make a batch that you will use up in about six months. Thereafter, the spices will lose some of their bite, flavor and color. (But they will still be safe to eat.)


Nutritional Value Per serving

Net carbs: 0 %   (0.2 g)
Fiber:                      0 g
Fat:           99 %   (22 g)
Protein:      0 %   (0.1 g)
kcal:          198

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