Bring on the Salad Dressing: Making Maple Dijon Vinaigrette (Video)

Tuesday, October 9, 2012

Do you make your own vinaigrette? Why not? Better for you, better for the planet—say goodbye to all those pesky and wasteful containers—and oh-so-easy. Here’s the how-to for one of my autumn favorites (pictured) and a few nutrition facts about why you don’t need to ditch the dressing when it comes to salad.

Note. This is part two of my “do it yourself” cooking demo from the Boston Local Food Festival; part one is here. You can also watch me put together a butternut squash salad with dried cranberries and rosemary onions and whisk up a walnut vinaigrette to dress a pear, arugula, and walnut salad.

Bronwen | 09Oct

Fantastic whisking action! That whisk is huge! I can’t wait to make this dressing!
P. K. Newby | 10Oct

Thanks! I had a smaller whisk I usually use for vinaigrettes, but I just grabbed the larger one. On the upshot, it made for more dramatic whisking gesticulation!

Dr. P.K. Newby is a nutrition scientist, speaker, and author with expertise in all things food, farm to fork, whether preventing obesity and other chronic diseases through diet or teaching planet-conscious eating. As a health expert and food personality, she brings together her passions for food, cooking, science, and sustainability to educate and inspire, helping people eat their way towards better health, one delectable bite at a time. Healthy Hedonism (TM) is her philosophy: Because healthy food shouldn’t suck.