Cookie Butter Vinaigrette
Since I discovered cookie butter at my local kosher market last year, I have been obsessed with it. It is so delicious that I have to be careful not to have too much in my house at a time…because I will just eat it all up with a spoon! My husband has enjoyed all of my experimental recipes, but even he raised an eyebrow when I presented him with a cookie butter salad dressing. He says, “the salad dressing is made from cookies? I have to try this…” He might have been a little skeptical at first, but his next words sealed the deal, “this is amazing.”
So how did I even think of this? It was MINUTES before Shabbat when I realized that I completely forgot salad dressing. I dig quickly through my fridge and cupboards. I was somehow out of lemons and balsamic vinegar. The cookie butter was just staring at me, and so it began. After I whisked together the basic ingredients, I tasted a spoonful and…magic.
Prep Time: Under 5 Minutes Cook Time: None Tops 8-10 Salads
Special Equipment: Whisk
- ¼ Cup Cookie Butter (Check for Hechsher, not all are Kosher)
- 2 TBS White Wine Vinegar
- 1 tsp Kosher Salt
- ¼ tsp Black Pepper
- ¼ Cup Olive Oil
- Measure all ingredients into a bowl.
- Whisk together until smooth.
Enjoy on any salad. I tend to prefer this with a nice bitter lettuce. The salad pictured is Spring Mix, julienned Carrots, thinly sliced Radishes, shaved Asparagus, and dried Cranberries. This dressing will keep for several days in the refrigerator. Please cook and comment. I’d love to see your pictures, answer your questions and hear your experiences. If you like my content, please subscribe, follow us on Facebook, Instagram and Pinterest.