Tuesday, May 21, 2013

Citrus Balsamic Vinaigrette

So I've been trying to eat a few more salads lately, and it makes a huge difference when the salad dressing is tasty.  There are some really good bottled dressings out there, but making it at home is easy, cheap, and oh so much better for you.  This is a very basic vinaigrette; the recipe can basically be variations on a theme, so feel free to change up the kind of oil/vinegar/seasonings/whatever.

Basic Vinaigrette:

First, you need a very fancy salad dressing jar.  Preferably one with a peeling label, just to make sure that it's nice.

























For this, you need:

1/4 cup Balsamic Vinegar
3/4 cup Oil (I used citrus)
1 Garlic Clove, crushed or minced (I no longer have a crusher, so I minced mine)
2 Tablespoons Honey
1 Tablespoon Mayo or Mustard (I used mayo)
Salt and Pepper

 

















First, mince the garlic and add it to the jar.  It will kind of stick to the bottom, so although you want it pretty fine, don't obsess.  You won't end up with a giant piece of garlic stuck in your teeth.



















Then, add the rest of the ingredients to the jar.  Seriously.  If you want to make it harder on yourself, you can do this all in a bowl and then whisk until your arm falls off/the oil and vinegar incorporate.  Or, you can do it my way and just shake it.



















Then just shake it up until it is all one instead of layers.  Add salt and pepper and enjoy.

























See, not scary.  Also, not full of weird things that you can't pronounce.  It will keep for a few weeks in the fridge, just try to remember to take it out a few minutes before you use it so that it will be warm enough to be all drippy.  If it separates out again, just shake the jar, it will go back!

Question of the Day
What's your favorite kind of salad dressing? 

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