I'm always looking for new dressing recipes. I have probably spent thousands of dollars on store-bought dressings in my lifetime that end up sitting in my fridge until they go bad because I took one taste and hated them.
I've decided that salad dressing is just too expensive to take such risks anymore. I'm getting old. I'm all about the sure thing these days.
So when I stumble upon a salad dressing recipe that is
1. Easy to make and
2. Deelicious
I get positively giddy.
I found one last week that begs to be shared.
Balsamic Honey Lemon Vinaigrette
(I didn't take this photo. Photos of food don't happen at my house because my camera is a phone and because I get overly excited and eat it before I think to photograph it.)
-3/4 c. canola oil
-1/4 c. balsamic vinaigrette
-1 TB honey
-1 TB lemon juice
-1 clove garlic, minced
-salt and pepper to taste
(I used garlic salt--couldn't tell you how much--sorry--in place of the fresh garlic and the salt. I don't have a lot of love for messing with real garlic. I know I should, but I just don't). And please, spare me the comments where you try to convert me to real garlic and tell me how real cooks use real garlic. I've never professed to be a real cook. Not ever.
You could probably use Stevia in place of honey if you're trying to reduce the sugar factor.
Like I said in yesterday's post, I drizzled this over some baby spinach/green leaf lettuce, craisins, almond slivers, and crumbled feta and it was heaven in a bowl.
You're welcome.
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