Coconut Balsamic Vinaigrette Dressing

Mango and Pineapple with Spinach and dried cranberries salad
Coconut Balsamic Vinaigrette Dressing
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Coconut Balsamic Vinaigrette Dressing
Print Recipe
  • 1/4 cup MTOO Coconut Balsamic Vinegar
  • 1/2 cup MTOO Persian Lime Olive Oil
  • 1 ea. Pear ripe, peeled, cored, and chopped
  • 1/2 cup White Wine
  • 2 tsp. Dijon mustard
  • 1 tsp. Black Pepper
  • 1/4 tsp. Salt
  1. Blend the pear, white wine, Dijon mustard, coconut balsamic vinegar, black pepper, and sea salt in a blender until well combined; drizzle the garlic infused olive oil into the mixture in a thin, steady stream while continuing to blend. Blend a few seconds longer until the salad dressing is thick and creamy.
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