Ingredients:
1/3 cup walnut or other tasty salad oil
1 Tbsp
Maqui Berry Powder
1.5 tsp Dijon or Grainy Mustard (paleo friendly versions available)
2 Tbsp raspberry wine vinegar
1 Tbsp
Sustainably Sweet Coconut Sugar
1/2 Tsp dried Herbes de Provence (or 1 Tbsp mixed fresh herbs)
Peruvian Pink Gourmet Salt & fresh ground pepper to taste
Optional: 1 Tbsp plain yogurt (exclude for paleo)
Method:
In a sealable container, shake until well mixed
Pour dressing over a salad bowl of baby spinach and fancy lettuces, garnish with toasted hazelnuts or similar…….so delish!
