A fresh vinaigrette takes just a few minutes to prepare and lets you control the amount of oil, acid, and seasoning to meet your tastes. This vinaigrette has a classic base of extra virgin olive oil and vinegar. We used apple cider vinegar, but you could also experiment with balsamic or, red wine vinegar, or even lemon juice for a bit of citrus flavor. You can also play with fresh vs. dried herbs; we used ½ teaspoon of each dried herb and recommend increasing that amount to 1 teaspoon if you’re using fresh herbs.
The earthy flavor notes of the CBD oil blend right in with the flavor of good-quality EVOO and dried herbs. This recipe will make enough vinaigrette to dress approximately 6 cups of mixed salad. When divided into four servings, each will contain 0.5 mL of CBD oil for about 12.5 mg CBD.
As with all recipes containing CBD, we suggest experimenting with the quantity of Zebra CBD oil you add to match your recommended daily dosage. If you’re just starting out with CBD oil and taking 0.5 mL of CBD oil per day, simply cut back on the amount of CBD oil you add to this recipe.
(Makes 4 servings)
¼ cup extra virgin olive oil
1 tbsp + 1 tsp apple cider vinegar
1 garlic clove, finely minced
1 tsp dijon mustard
1 tbsp honey
2 mL (2 droppers) Zebra CBD Unflavored Hemp Oil
½ tsp dried basil
½ tsp dried oregano
½ tsp dried parsley
½ tsp sea salt
¼ tsp black pepper
Combine all ingredients in a small mixing bowl or mason jar with a lid and whisk or shake to combine. Taste and adjust seasoning as needed.
Just before serving, drizzle over salad greens and toss until evenly coated. The vinaigrette can be stored in the refrigerator for several hours before serving. If you make it ahead, be sure to shake it before tossing with salad.