I love a big salad for lunch. Don’t you?
I try to eat foods that are in season so lately my fall salad has been consisting of spinach, steamed sweet potatoes, shredded beets, chopped apples, pepitas, and a couple boiled eggs.
But what’s the secret behind every good salad? It’s a great salad dressing!
This dressing is a combination of two vinaigrettes – a Greek and a French American – that I’ve learned from recipes past. Once you get the hang of it you may not even need a measuring cup and can whip it up for individual salads. I often times will make it in the bottom of a large bowl and toss the salad fixins into it.
A convenient thing about this dressing is that as long as you are using dried herbs, it’s better left out of the refrigerator. You can keep it on the pantry shelf, assuming you will eat it within a couple weeks (and based on how tasty it is, that shouldn’t be an issue).
Savory Herb Vinaigrette
Prep time: 5 minutes
Ready in: 5 minutes
Dresses 10-15 individual salads
Using a single measuring cup, add the following:
½ cup olive oil
¼ cup balsamic vinegar
2 tablespoons tamari or soy sauce
½ teaspoon sea salt
¼ teaspoon freshly ground pepper (about 15 turns of the grinder)
¼ teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon dried basil
1 forkful of dijon mustard (about 1 tablespoon)
Whisk it all together with the fork, and there you have it – bom diggity deliciousness!
Transfer the mixture to a sealed jar for future use and shake well before dressing.
These ingredients are in no way limited. It’s just what I’ve found I like best. Please feel free to get creative and let me know what you like in the comments section below.
Tis the season for potlucks and dinner parties, so with this dressing and some other salad like ingredients, you’re ready to roll…