Red Wine Vinaigrette

Transitioning from 80% raw food to Whole Food Plant Based diet (WFPB) ***Cooking without oil and adapting my recipes accordingly***

2 ½ tablespoons red wine vinegar

1 tablespoon freshly squeezed lemon juice plus more to taste

2 to 3 teaspoons Dijon mustard

2 to 3 teaspoons maple syrup (or agave nectar)

2 garlic cloves, grated, finely minced, or crushed with a press

½ to 1 teaspoon dried oregano

¼ teaspoon red pepper flakes (optional, for a kick)

¼ cup + 2 tablespoons (84g) extra virgin olive oil

½ teaspoon kosher salt, plus more to taste

Freshly cracked black pepper

Directions at rainbowplantlife.com

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