A fresh vinaigrette only takes a few minutes to make and allows you to customize the amount of oil, acid, and seasoning to your liking.
The base of this vinaigrette is extra virgin olive oil and vinegar. We used apple cider vinegar, but you could substitute it for balsamic or red wine vinegar, or even lemon juice for a more citrus flavor. You can also experiment with fresh vs. dried herbs. We used 1 teaspoon of each dried herb and recommend increasing the measurements by 1 teaspoon if using fresh herbs instead.
The earthy flavor notes of high-quality CBD oil blend seamlessly with the flavor of high-quality EVOO and dried herbs. This recipe yields enough vinaigrette to dress 6 cups of mixed salad. When divided into four servings, each will contain 0.5 mL of CBD oil which is equivalent to approximately 25 mg CBD.
If you are experimenting with CBD recipes using Fallen Pollen CBD oil, we recommend that you only add the amount that matches your recommended daily dosage.
For example, if you're new to CBD oil and are only taking 0.5 mL per day, simply reduce the amount of CBD oil you add to this recipe.
(Makes 4 servings)
- 1/4 cup virgin olive oil
- 1 tbsp apple cider vinegar + 1 tbsp
- 1 finely minced garlic clove
- 1 teaspoon Dijon mustard
- 1 tablespoon honey
- 2 milliliters (2 droppers) Organic CBD Hemp Oil, unflavored
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- Sea salt & black pepper to taste
In a small mixing bowl, whisk together all the ingredients. Alternatively, you can place all the ingredients in a mason jar with an airtight lid and shake vigorously. Seasoning should be tasted and adjusted as needed.
Place the vinaigrette in the refrigerator until you are ready to serve. When you are ready to serve, give the vinaigrette a good shake and drizzle it over salad greens. Finish by tossing the salad greens to ensure they get coated evenly by the dressing.