Fire Cider makes a flavorful — and very healthy — base for your salad dressings. Simply use it in place of the vinegar.
This is the recipe I use and share in my classes.
¼ cup unsweetened Fire Cider. (If yours is sweetened, just use less honey listed below, to taste.)
2 Tablespoons oil of choice. (I use cold pressed, organic extra virgin olive oil.)
2 Tablespoons honey (or to taste).
Pinch of salt.
Mix well, pour over salad, toss enjoy!
Braggs Aminos or Soy Sauce
Whatever else you typically like in your dressings!
Bonus Recipe: Fire Cider Chutney
Using the strained herbs, grind coarsely in a food processor or blender, so still a bit coarse and crunchy. More honey or cayenne may be added to taste. This chutney is great as a spread on toast, mixed with rice or veggie dishes, added to soups... or eat right from the jar!