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#Puremade Vanilla Bean Vinaigrette #Sponsored

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This is a sponsored post written by me on behalf of Torani 
and may contain affiliate links. All opinions are mine alone.

I received a bottle of a brand-new product from Torani* - one of their puremade syrups. I've long been a fan of Torani and used their syrups in my Hot Caramel Apple Cider, Lavender Panna Cotta, Guava Gin Fizz, and more. So, drinks and desserts were my go-to. But I rarely used those syrups in any kind of savories.

Then I noticed that a friend had used a syrup in a vinaigrette and I thought to myself: Why not? Sometimes you put honey or maple syrup in a vinaigrette. Done!

As I mentioned, this Puremade Syrup from Torani is a brand-new product; it will be available to customers shortly. But I love that Torani Puremade Syrups contain: no artificial preservatives; no artificial colors; no artificial flavors; and no GMOs!


I whipped up this batch of Puremade Vanilla Bean Vinaigrette and drizzled it on an entree salad with poached salmon. It was a perfect blend of sweet, tart, and tangy. I will definitely be making it again soon.

 Ingredients makes just under 3/4 C vinaigrette

  • 3 T organic mayonnaise
  • 4 T olive oil
  • 2 T vinegar (I used organic white vinegar)
  • 1 T vanilla syrup (prefer Torani Puremade)
  • 1 t dried thyme
  • 1 t pure vanilla bean extract (or you can scrape the caviar from a vanilla bean)
  • 1 t salt
  • 1/2 t vanilla salt
  • Also needed: mason jar with a lid

Procedure

Place all of the ingredients in a mason jar. Place the lid on top. Shake to combine. Refrigerate until needed. Then shake before using.

You may find Torani on the web, 
on Twitter, on Pinterest, on Instagram, and on Facebook.
*Disclosure: I received compensation in the form of wine samples for recipe development and generating social media traction. My opinions do not necessarily reflect the opinions of the sponsor.
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