Pineapple Vinaigrette
Prep Time
15 minutes
Prep Notes
There are a few ways you can make this dressing. All of them are delicious and packed full of healthy anti-inflammatory ingredients for you! See the two versions below. See me make this vinaigrette use it for a Grilled Chicken & Pineapple salad on my cooking show Cooking with Evey using this link.
Cooking Time
0 minutes
Yields
8 servings
Ingredients
1 cup pineapple juice or 1 cup fresh pineapple chunks
1/4 cup white wine vinegar
2 garlic cloves, minced
1 tsp Dijon mustard
1/8 tsp Red pepper (optional)
1/2 tsp Salt
1/2 cup Extra Virgin Olive Oil
Directions
Using a Mason jar:
- Using the pineapple juice, combine all ingredients except olive oil in jar. Screw on lid tightly and shake until combined.
- Remove lid, add 1/2 of olive oil, recap, shake. Repeat with remaining olive oil.
- Enjoy immediately or store lidded jar in refrigerator until ready to use. Take out a few minutes before using to "thaw" as olive oil will solidify in the cold!
- Add all ingredients using the fresh pineapple chunks to your food processor, blend all until smooth.
- Enjoy immediately or store in highly closed container in refrigerator until ready to use. Take out a few minutes before using to "thaw" as olive oil will solidify in the cold!
Notes
If refrigerated, take out a few minutes before using to "thaw" as olive oil will solidify in the cold!
Credit
Evey Schweig Heath Coach & Anti-Inflammation Specialist
https://eveyschweig.com/apps/recipe/details/id/Pineapple-Vinaigrette
