Salad Dressing: Make A Big Batch On The Weekend To Last The Week

For the first time in 17 years I have turned off our AGA and we are cooking with 2 electric rings, a Thermomix and lots of salads! Recently I found this Big Batch salad dressing recipe from a book called Happy Food by Bettina Campolucci Bordi. It is simple but delicious and beats just throwing on some olive oil and Balsamic vinegar. Most of the shop bought pre-mixed dressings are full of sugar and whilst this has maple syrup, it is very little for the amount of dressing.

Salad Dressing

Salad Dressing

Ingredients: makes 1 x 500g jar
250 ml olive oil
80 ml apple cider vinegar
½ teaspoon salt
1 tbsp Dijon mustard
1 tbsp Maple syrup
Pepper, to taste

Sesame seeds
Red onion

How to prepare:
You will need a small glass jar. Add all the ingredients. Give it a good shake. This dressing will last in the fridge for up to a week. Choose your add in when you are making a salad and just add it to the batch of salad dressing that you are going to use.

In Happy Food, Bettina Campolucci Bordi shares a collection of easy and delicious plant-based recipes that anyone can incorporate into their busy life. Whether you’re looking to eat more veggies or have decided to turn vegan but don’t want to compromise on taste, this is the book for you.

Bettina’s philosophies are simple: she believes that food is meant to make you happy! Whether it’s love at first sight because a dish looks so colourful and delicious, or at the first hit of flavours when they burst into your mouth, everything you eat should put a smile on your face. With recipes including Hearty Buckwheat Waffles, a tasty Korean Pancake, a delicious yet quick One Pot Curry in a Hurry, and the decadent Hazelnut Bites, Bettina proves that nutritious food doesn’t have to be restrictive. Happy Food is designed to take you through your busy day by including ideas for breakfast, lunch, dinner, meals for one, desserts and snacks, and will easily meet the needs of any modern household.

Bettina is also a firm believer that meat-free food doesn’t have to cost the earth you’ll find recipes containing ingredients that can easily be sourced from your local supermarket, and she even uses white potatoes! Her passion and expertise lies in how to use everyday ingredients, and she makes them tasty in the simplest possible way. There s an opening chapter on plant-based building blocks such as nut milks, basic methods, and home-made bread but the joy of Bettina’s cooking is that if you are time-poor, she encourages you to buy a good-quality store-bought versions of these instead: her message is that you can still have a nutritious and tasty meal, even if you do incorporate a few shortcuts.

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For more salad recipes click HERE