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FOOD AT UBC VANCOUVER

FOOD AT UBC VANCOUVER

Vital Vinaigrette

By Nicole Fetterly, RD
/
Easy Recipes

Make your own salad dressing at home with these simple ingredients. Try making a large batch in a mason jar to keep in the fridge all week! This salad is delicious on every kind of salad, coleslaw, or drizzled over roasted veggies.

Yield: 8 Servings

Ingredients

½ cup extra virgin olive oil
2 tbsps apple cider vinegar
2 cloves garlic, minced or pressed
1 tbsp grainy or Dijon mustard
2 tsps honey (optional)
¼ tsp each salt and pepper

Method

  1. Combine all ingredients in a mason jar with a tight-fitting lid.
  2. Shake to emulsify.
  3. Use immediately or refrigerate for up to one week. It will solidify in the refrigerator; take it out 30 minutes before using and shake to re-emulsify. If short on time, run hot water over the jar to liquefy the oil then shake to re-emulsify.

Nicole Fetterly, RD
By Nicole Fetterly, RD

Nicole was the very first Nutrition & Wellness Manager at UBC Food Services and is a UBC Dietetics Alumna. She played a large part in starting nutrition education outreach to students in residence and increasing healthy food options on campus.

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We acknowledge that SHCS and UBC are located on the traditional, ancestral, and unceded territory of the Musqueam people. We thank the Musqueam Nation for its hospitality and support of our work.

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We acknowledge that SHCS and UBC are located on the traditional, ancestral, and unceded territory of the Musqueam people. We thank the Musqueam Nation for its hospitality and support of our work.

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