I usually post on a weekly basis, but was out for most of last week at Pre-Service Orientation (PSO) for my VISTA position (that starts tomorrow!!). PSO was pretty exhausting, so I was looking to make something quick and simple, that I could whip up with little or no time spent cooking.
Since going dairy free I’ve found that I can no longer eat some of my favorite salad dressings, which is probably a good thing because they’re not all that healthy. I’ve tried a few good vinaigrettes here and there, but nothing really beats the taste of homemade.
- 1/4 cup fresh packed fresh herbs
- 1/4 cup plus one tsp olive oil
- 3 Tbsp fresh lemon juice
- 2 Tbsp cider vinegar
- 2 Tbsp chopped onion
- 2 cloves gralic
- 1 tsp Dijon mustard
- Put everything into a food processor or blender and blend well.
I used basil, thyme, parsley, and a few leaves of rosemary in this recipe, and it turned out wonderful. I love this viniagrette on spinach or romaine, and am betting it would make a great dip for bread as well.
Source: Adapted from Kitchen Explorers at PBS.org
Red Wine-Mustard Vinaigrette
- 1 Tbsp Dijon mustard
- 3 Tbsp red wine vinegar
- 5 Tbsp olive oil
- 1/2 tsp sea salt
- In a small bowl, whisk together all of the ingredients except for the olive oil.
- Add olive oil slowly, adding about one tablespoon at a time, while whisking mixture continuously.