Vinagreta de mostaza y limón/ Mustard and lemon vinaigrette

Vinagreta de mostaza y limón

Las vinagretas son los aderezos más fáciles de hacer, pues sólo mezclas ingredientes y revuelves muy fuerte, pero aunque no lo crean, hacer ensaladas y aderezos se me complica mucho. Primero porque comer verdura cruda no es el fuerte de mi familia (incluida yo), después porque a mí en lo particular me cuesta mucho trabajo digerir lo verde, desde lechuga y espinaca, pepino, pimiento morrón o poblano y tercero porque mi creatividad mezclando verduras para ensaladas es nula, y con nula me refiero a no existente.

Esta vinagreta la llevo haciendo un tiempo, pues de cena me encanta hacerme ensalada de aguacate, jitomate y cebolla y con esta vinagreta sabe espectacular.

Un abrazo,

Maca

VINAGRETA DE MOSTAZA Y LIMÓN

Vinagreta de mostaza y limón

INGREDIENTES

½ taza de aceite de olivo de buena calidad

1 cucharadita de mostaza de Dijon

El jugo de 3 a 4 limones

1 cucharadita de sal de mar

¼ cucharadita de pimienta negra recién molida

½ cucharadita de perejil seco

Una pizca de cebolla en polvo

INSTRUCCIONES

  1. Agregar todos los ingredientes en un frasco y revolver muy fuerte
  2. Servir sobre ensalada
  3. El aderezo se mantiene bien por 2 días en el refri

______________________

Mustard and lemon vinaigrette

Vinaigrettes are very easy to make dressings, since you just toss a bunch of ingredients, mix it thoroughly and it is ready, but, believe it or not, preparing salads or dressings is really hard for me. First, because eating raw veggies is not my family’s strongest suit, second, because particularly for me, it is very hard to digest raw green veggies, from lettuce and spinach to cucumbers, bell peppers or poblano chilies, and thirdly because my creativity in mixing veggies is very limited, and when I say limited I mean nonexistent.

I have been making this vinaigrette for some time now, because I like to have avocado, tomato and onion salads for dinner and with this vinaigrette the flavor is spectacular.

Hugs,

Maca

 

MUSTARD AND LEMON VINAIGRETTE

INGREDIENTS

½ cup good quality olive oil

1 teaspoon Dijon mustard

The juice of 3 to 4 lemons

1 teaspoon sea salt

¼ teaspoon freshly ground black pepper

½ teaspoon dried parsley

A pinch of onion powder

 

INSTRUCTIONS

  1. Mix all ingredients in a glass container and shake really hard
  2. Serve over salad
  3. The dressing keeps for 2 days in the fridge

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