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Pink Peppercorn Vinaigrette

Recipe information

  • Yield

    makes 2/3 cup

Ingredients

3 tablespoons pink peppercorns
1/4 cup rice vinegar
1 teaspoon agave nectar or honey
1/4 cup extra-virgin olive oil
1/4 cup canola oil
1/2 teaspoon kosher salt

Preparation

  1. Blend all the ingredients in a blender on high speed until well combined.

Michael's Genuine Food
TagsSalad DressingSaladNut FreeDairy FreeGluten FreeVeganVegetarianEasyQuick5 Ingredients or FewerMake AheadNo-CookBlenderCookbooks
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