Although coconut oil sets up when cooled I’ve found a way to use it as a salad dressing! This dressing is subtle and delicate and compliments the taste of the salad components without over powering them. Delicious!
Place coconut oil into a small metal bowl and add vinegar. Whisk briskly; mixture will be thick. Add honey and salt and whisk until well combined.
To thin mixture place into a saucepan of simmering water and continue stirring. The dressing will quickly liquefy and when it becomes slightly warmer then room temperature it can be tossed easily with chilled greens.
Recipe submitted by Elizabeth, Atlanta, GA