You know what goes great with any Amy’s meal? A big, tasty salad. We like to use whatever is fresh and in season, so salads are always interesting and in style. Endives and beets in the winter, tender heirloom lettuces in spring, grated zucchini in summer, apple slices and pomegranate seeds in autumn. From romaine to radicchio, this easy vinaigrette’s a go-to for dressing the salad of the day.
- Combine all ingredients in a jar with a secure lid and shake until mixture is completely blended.
This vinaigrette is as versatile as it is easy. Make a double batch at the beginning of the week and use the extra dressing to enhance cooked vegetables or roasted tofu.