Once you start making dressings from scratch, you’ll never buy another bottle of preservative (and expensive!) packed dressing. It is so simple- you probably already have everything you need at home. It took me 3 years of cooking to get around to making dressing from scratch… I thought it was too much of a hassle, or difficult, or… well, involved. I was wrong – so, so easy. I highly, HIGHLY recommend it. You can make this dressing in a bowl, and whisk it together with a fork, or make it in a jar and shake it up. The recipe is very versatile – add parmesan cheese, fresh herbs (basil or thyme would be great), minced garlic, and/or sugar/honey for a sweeter dressing.
Lemon Vinaigrette 1/2 cup of white wine vinegar 1 lemon, juiced 1 teaspoon of dijon mustard 1/2 tablespoon of sea salt (give or take) 1/2 tablespoon of fresh cracked pepper (give or take) 1/2 cup of olive oil Start with vinegar, lemon, dijon, salt & pepper. Mix it together, then drizzle in olive oil while whisking. Spring Salad Recipe : 4 cups of field greens 2 cups of fresh spinach 1 cup of cherry tomatoes, halved 1 cucumber, sliced 1 red pepper, chopped 1/2 small red onion, sliced parmesan cheese lemon vinaigrette (recipe above) In a bowl, add greens, spinach, tomatoes, cucumber, red onion and cheese. Toss with vinaigrette. Chill for 10 minutes (if possible) and serve.