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Dressing from Scratch

April Martin

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Dressings, dips, and sauces - they contribute a vital part to sandwiches, vegetables, and salads among other things.  They add the extra boost of flavor that brings the food together.  Last week we taught our SPROUT field trip students how to make their own dressing from scratch out in the garden.  The students ate it up (literally) with their garden pitas.  Here is the recipe for the Lemon-Maple Vinaigrette. The dressing is quick and easy to whip up with your kids and you may have most of these ingredients waiting in your pantry. You can substitute pancake syrup or honey for the maple syrup. Also, toss in some fresh herbs if you have some on hand! We used freshly minced garlic in ours.

Use the dressing for:

  • Salads & Pasta Salads
  • Sandwich Wraps & Pitas
  • Marinating Chicken
  • Vegetable Dip

Dressing from scratch allows you the benefits of fresh ingredients and control over added ingredients. Make the dressing in small amounts and use it within a few days for the best flavor.

Written By: Shannon Leeke, SPROUT Intern