- ½ cup parsley chopped
- ½ cup mint chopped
- ½ cup oregano chopped
- ⅓ cup dill chopped
- ¼ cup olive oil
- 3 tablespoon red wine vinegar
- 2 tablespoon maple syrup
- 1 tablespoon whole grain mustards
In the food processor blend the fresh herbs firsts and then add the rest of the ingredients.
Mix until you obtain a smooth texture
Place in a jar and allow at least 30 minutes before serving to allow the flavor of the herbs combine.
Serve with your favorite salad greens or on top of the farmer market bowl
My personal favorite use for this dressing is over top of my Farmers’ Market Farro Bowl, with the Savory Baked Tofu but truthfully it’s great in just about any salad. Plus, it can double as a marinade for meats, tofu, or veggies.
- I keep my dressings in a mason jar so that I can easily shake them up before serving. It can be kept in the fridge for up to 4 days.
- These ingredients don't stand up well to freezing.
Calories: 86kcal | Carbohydrates: 6g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 6mg | Potassium: 103mg | Fiber: 2g | Sugar: 3g | Vitamin A: 638IU | Vitamin C: 8mg | Calcium: 70mg | Iron: 2mg