Serves: 6 servings
1/8 cup Champagne vinegar
1 Tbsp agave nectar
1/2 Tbsp fresh lemon juice
1/4 tsp. organic Dijon mustard
1/4 cup olive oil
Salt and pepper, to taste
BEET, RADICCHIO, & GORGONZOLA SALAD WITH BLOOD ORANGE VINAIGRETTE
Place the vinegar, agave nectar, lemon juice, and mustard in a blender and pulse to combine. With the motor running, slowly add the oil in a steady stream and continue blending until the mixture is creamy.
Strawberry Balsamic Vinaigrette Salad
Spring Salad with Lemon Vinaigrette
Use immediately or refrigerate in an airtight container. Enjoy!
Recipe adapted from Skinny Bitch Cookbook