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  • Jefferson Adams
    Jefferson Adams

    Honey-Mustard Vinaigrette (Gluten-Free)


    Celiac.com 01/22/2015 - A good salad dressing is worth its weight in gold. This easy-to-make gluten-free honey mustard vinaigrette is sure to dazzle your guests and please most salad lovers.

    Photo: CC--Hamburger HelperIngredients:

    • 1 cup extra-virgin olive oil, more to taste
    • 2 tablespoons gluten-free cider vinegar
    • 2 heaping teaspoons gluten-free brown or Dijon mustard
    • 1 teaspoon honey
    • 1 shallot, minced
    • ¼ teaspoon salt
    • ½ teaspoon coarsely ground black pepper

    Directions:
    In a glass jar or other shakeable container, combine shallot, vinegar and mustard. Close tightly and shake until well mixed. Add salt and pepper, and shake again.

    Add olive oil ⅓ cup at a time, and shake well after each addition, until smooth and emulsified.

    Feel free to adjust ingredients to taste.

    Use immediately or store in the refrigerator for up to 3 weeks.

    Cold olive oil will form congeal, so remove from refrigerator 30 minutes, and allow to warm to room temperature.

    Once liquified, give it a good shake before serving to re-emulsify. Enjoy!


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  • About Me

    Jefferson Adams earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,000 articles on celiac disease. His coursework includes studies in biology, anatomy, medicine, science, and advanced research, and scientific methods. He previously served as Health News Examiner for Examiner.com, and devised health and medical content for Sharecare.com. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.

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