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Although coconut oil sets up when cooled, I’ve found a way to use it as a salad dressing! This dressing is subtle and delicate and complements the taste of the salad components without overpowering them. Delicious!
Coconut Oil, Vinegar Salad Dressing
Ingredients:
- 1/4 cup Virgin Coconut Oil
- 1 tablespoon vinegar
- 1/2 teaspoon raw honey
- 1/4 teaspoon Himalayan Salt
Directions:
Place coconut oil into a small, metal bowl and add vinegar. Whisk briskly; mixture will be thick. Add honey and salt and whisk until well combined.
To thin mixture, place into a saucepan of simmering water and continue stirring. The dressing will quickly liquefy. When it becomes slightly warmer than room temperature, it can be tossed easily with chilled greens.
Recipe submitted by Elizabeth, Atlanta, GA.
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