My Staple Salad Dressing. Probiotic-Packed & Delicious.
Basic version ingredients: Apple cider vinegar, olive oil, maple syrup, dijon mustard, salt, pepper, garlic.
Add 1 tablespoon of nutritional yeast powder for a boost of ‘cheesy’ fermented flavor, gut-healthy probiotics and B-vitamins! This will thicken the dressing further, so if you prefer a looser consistency, add a teaspoon or two water to the mix.
The second savoury, and umami-rich ingredient is fermented white miso – another source of probiotics! Add 1 teaspoon of white miso (organic gmo-free) with 2 tbsp of water – to loosen the paste.
Note: Miso is high in sodium, so if you are on a low-sodium diet, do not add regular salt to the mix.
Blend the ingredients together until it’s creamy, and pour into a glass jar – to be stored in the fridge.
Everyone’s palate is different, so I encourage you to taste the dressing as you go – to balance the flavors and achieve a result that YOU enjoy! This ‘sensory cooking’ approach allows you to become a more intuitive cook, so that you don’t need to rely on recipes. Taste and ask: Does the dressing/sauce/marinade have a good balance of sweet, salt, sour (acid), spice/heat? Allow yourself to experiment in the kitchen, as a creative way to develop your cooking skills!
The apple cider vinegar and maple syrup in this recipe are special, locally produced items, created by my friend, the awesome and talented and chef Chuck Hughes – in collaboration with his favourite Quebec farms!
My Apple Farmer’s Premium Apple Cider Vinegar is produced by Verger du Clocher, a small farm in the Monteregie region of Quebec, where Chuck was born. Margi Page is the passionate farmer behind this vinegar, and with Chuck, they created this delicate, yet flavorful unpasteurized, unfiltered apple cider vinegar. Made from of a blend of pressed Empire, Spartan, Macintosh and Paula Red apples. Each fruit is handpicked from a single orchard of about 4,000 trees, and is fermented long into the harvest, allowing the sweet, distinct apple flavour to develop. Purchase online here!
Chucks’ Woodsman’s Maple Syrup is sourced from a neighbouring farm, Ferme des Petits Cailloux. Run by third generation maple producers, Brothers Louis-Charles, John-William Faille, and their partner Emanuelle Grandbois. The sap is sourced from a single maple grove of 8,000 trees, and is reduced to syrup over a wood burning stove – the traditional way! Purchase online here.
Making a tasty, and healthy salad dressing will inspire you to eat more veggies throughout the week! Once you find a recipe that you enjoy, prepare enough for at least three days worth of meals, making it easier and assemble a quick salad for lunch or dinner. I encourage you to experiment with different spices, herbs, aromatics, vinegars, oils, and fermented items – like the miso and nutritional yeast featured here. These ingredients not only enhance the flavor of your dressing, but offer fermented, probiotic boosting benefits – that support immunity, and gut health!
The Basic Mix
– Apple cider vinegar, 1/4 cup
– Olive oil, 1/2 cup
– Maple syrup, 2 tablespoons
– 1.5 tablespoons dijon mustard
– Garlic, 1.5 large cloves (or 2 small gloves)
– Salt, 1 tsp
– Cracked black pepper, to taste
– 1 tbsp, ‘Cheesy’ Nutritional Yeast. Novae Nutrition, from Montreal, is my fave brand of nutritional yeast)
– 1 tsp, Umami-rich White Miso. The brand of miso (GMO-free) I prefer is Hanamaruki.
- Simply combine the ingredients together in a blender and mix!
- Taste and adjust according to your preferences. If you like it sweeter, add a touch more maple. If you prefer a less acidic dressing, add more olive oil. Enjoy more kick? mix in more dijon and/or garlic!
- Store the dressing in your fridge. It will last a week.
– Nutritional yeast is packed with B vitamins, including B12 – a necessary nutrient for those on a meatless diet. As a fermented item, it has probiotic benefits – boosting good gut bacteria and immunity.
– Miso is fermented bean paste, offering gut-healthy probiotic benefits. It is high in sodium, so those on a low-sodium diet, can use less miso, and must avoid adding extra salt to the mix.
– Unpasteurized apple cider vinegar is another fermented, probiotic-rich ingredient, that can boosts the nutritional benefit of your salad dressing, while providing delicious flavor!
– Maple syrup is my sweetener of choice, being very close to a whole ingredient, a lower glycemic option compared to agave and honey, and a locally produced item.