Marine collagen + three herbs come together in this tangy vinaigrette that’s perfect for enhancing any bowl, quinoa, couscous, pasta, or salad. Honey, garlic, olive oil, and white wine vinegar are artfully mixed with dill, parsley, and chives for a smooth, herbaceous finish. Plus, it has an impressive 8 grams of pure protein per serving.

For some inspiration, try this multi-tasking vinaigrette with a quick and delicious seasoned chicken salad featuring mixed greens, crispy carrots, chickpeas, pumpkin seeds, cranberries, and feta.

Renewing Collagen Herb Vinaigrette

1 tbsp white wine vinegar
1 tbsp extra virgin olive oil or avocado oil
1 tbsp Landish Pure Marine Collagen
1 small minced clove of garlic
½ tbsp finely chopped dill
½ tbsp finely chopped parsley
½ tbsp finely chopped chives
Tiny pinch of salt and pepper 

Mediterranean Chicken Salad

2 cups mixed greens
½ carrot, chopped
¼ cup canned or cooked chickpeas
1 tbsp pumpkin seeds
1 tbsp dried cranberries
1 tbsp feta cheese
1 small cooked seasoned chicken breast

1.

Place the white wine vinegar and Landish Pure Marine Collagen into a small bowl. Whisk well until there are no lumps. Whisk in the honey and olive oil. Lastly, add minced garlic, dill, parsley, chives, salt, and pepper. Mix well and set aside.

2.

Place the greens onto a large plate or bowl. Top with chopped carrots, chickpeas, pumpkin seeds, dried cranberries, feta cheese, and sliced cooked chicken breast.

3.

Drizzle with the herby collagen vinaigrette and serve immediately.