Ginger balsamic dressing

Ingredients for 2 servings:

• 2 tbsp balsamic vinegar
• 4 tbsp oil, neutral, e.g. rapeseed oil
• 1 pinch of salt
• 1 pinch of white pepper, ground
• 1 tsp, leveled vegetable broth, preferably organic
• 1 tsp mustard, medium hot
• 1 tbsp cranberries from the jar
• 1 piece(s) fresh ginger, about hazelnut-sized
• 1 tsp, chopped pepper berries, pink
• some tarragon, dried and shredded or fresh

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

super tasty, goes well with many salads

Finely chop the ginger (best done with a large knife with a high blade) and place it in a preserving jar (or any empty, clean jar with a lid) with the other ingredients. Screw on the lid, shake, and you’re done. This amount is enough for about 250g of lettuce or vegetables. This salad dressing tastes fresh, spicy, and simply delicious. It’s very aromatic and is ideal for a variety of salads. Because it’s thick, it doesn’t collect at the bottom, leaving the salad tasteless. It was created during my diet change (no more dairy products, fewer processed foods, more healthy and tasty options). It’s particularly delicious with lamb’s lettuce with apple and walnuts, but the dressing is also suitable for mixed salads with, for example, iceberg lettuce, tomato, bell pepper, cucumber, carrot, etc. If you want a filling effect, i.e., want to eat the salad as a main course and, like me, avoid white flour products, you can add corn, chickpeas (cooked with plenty of salt), or kidney beans. Tip: Grated carrots absorb the salad dressing, making the flavor of the entire salad even more intense than if they were just sliced.