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Pumpkin Vinaigrette

Meal: 87 cal Protein: 0 g Carbs: 1 g Fat: 9 g

Serving size 2 Tbsp 87 cal Protein: 0 g Carbs: 1 g Fat: 9 g

Ingredients

  • 2 Tbsp Dijon Mustard
  • 1 Tbsp Ginger , minced (I used tube Ginger)
  • 1 Tbsp Garlic , minced (I used tube Garlic)
  • ½ Can Pumpkin Puree (not pumpkin pie filling)
  • ½ Tsp Maple Syrup
  • ½ C Apple Cider Vinegar
  • ½ C Olive Oil
  • Sea Salt & Pepper

Directions

  1. Put all ingredient in a container with a tight lid and shake until fully emulsified. 
  2. Check seasoning, adjust if needed. And serve! Refrigerate up to 2 weeks.
Sandy
  • Hurdle 9: Prepared Foods
  • Hurdle 8: Sauces & Spreads
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