A Great Marijuana Dressing that is Healthy and Tastes Amazing
This marijuana red-wine vinaigrette is great on salads, on vegetables, as a marinade, almost anything really. There is not a lot of marijuana oil in the recipe, so it is a perfect compliment to recipes that have marijuana in them. Or, feel free to increase the amount of marijuana used to increase the potency.
Yield: 1 cup (serving size: 2 tablespoons)
- 1 cup vegetable broth
- 2 teaspoons cornstarch
- 2 tablespoons red wine vinegar
- 1 tablespoon marijuana olive oil
- 1 teaspoon sugar
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
Combine broth and cornstarch in a small saucepan, stirring with a whisk. Bring broth mixture to a boil over medium heat; cook 1 minute, stirring constantly. Remove from heat, and stir in the remaining ingredients. Cover and chill. Stir before using.
Note: Store remaining vinaigrette in refrigerator for up to a week.
Dijon Vinaigrette: Add 2 teaspoons Dijon mustard to broth mixture with red wine vinegar and remaining ingredients.
Roasted Garlic Vinaigrette: Add 2 teaspoons bottled minced roasted garlic to broth mixture with red wine vinegar and remaining ingredients.
Cumin-Lime Vinaigrette: Omit vinegar. Add 3 tablespoons fresh lime juice and 1/4 teaspoon ground cumin to broth mixture with oil and remaining ingredients.