Milk Kefir Vinaigrette


The vinaigrette is one of the most common salad dressings and usually one that is brightly acidic while having the substantiality of a good dose of olive oil.

Adding milk kefir to your vinaigrette will add a touch of creaminess, helping the dressing cling to the lettuce and other vegetables much better than the common oil and vinegar combination. On top of that you’ll be adding more life to your salad with probiotics and enzymes from the kefir.


  • 1/4 cup milk kefir
  • 1/4 cup apple cider vinegar
  • 1/2 cup extra virgin olive oil
  • 1 garlic clove, minced
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • Salt and pepper to taste


  1. Combine all ingredients in a pint-sized canning jar.
  2. Put a lid on tight and shake well until emulsified.
  3. Use on your favorite salad and keep in the refrigerator for up to a week for subsequent salads.

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Milk Kefir Vinaigrette

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