The 3 parts oil to 1 part vinegar of traditional salad dressing can taste too oily to me. This dressing lightens up the oil. I saw maple vinegar in the grocery store and knew it would make a great salad dressing.
Makes about 3.1 oz (87 g), a small amount that can easily go in your lunch box.
Serving size: 2 Tablespoons (30 g).
1 oz. (2 Tablespoons) extra virgin olive oil
1 oz. (2 Tablespoons) maple vinegar
1 Tablespoon lemon juice
1 Tablespoon dried herb blend, such as Italian
1/4 tsp minced ginger
Place all ingredients in a container with a secure lid, and shake to combine.
Store the leftover dressing in the refrigerator. If the olive oil solidifies, just let the dressing come to room temperature or microwave it for a few seconds.