Two Great Salad Dressing Recipes To Help You Keep Those New Year’s Resolutions
The start of a new year can mean a promise for a healthier lifestyle. Whether it’s eating right or losing weight, getting more vegetables on your plate is always a plus.
Adding a salad to your meals is an easy way to add a variety of vegetables to your diet and the combinations are endless. I have to admit that the salad dressing plays a huge role in how much I like a salad – such a good flavor boost. I don’t typically choose creamy dressings, I have a soft spot for a great vinaigrette. The two dressing recipes below are my “go to’s”. The first one leans a bit more toward Greek and the second one is a classic Balsamic. They are easy to make and I typically keep them about a week in the fridge (if they last that long).
- 2 cloves garlic
- 1 teaspoon dried oregano
- ½ teaspoon Dijon mustard
- ¼ cup red wine vinegar
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- ¼ – ½ cup good olive oil **
Combine all ingredients, except oil, in a bowl. Whisk until blended, then while whisking slowly add the olive oil. It’s that easy.
I typically use just a ¼ cup of oil but you may prefer to use more.
Balsamic Vinaigrette (from O Magazine – thanks Oprah!)
- 3 tablespoons balsamic vinegar
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- 1 clove garlic , crushed through a press
- 3/4 cup olive oil , preferably extra-virgin olive oil**
- Salt and freshly ground pepper, to taste
Combine the balsamic and red wine vinegar, mustard and garlic in a blender. With the machine running, gradually add the olive oil through the opening in the lid to process into a thick dressing. Season with salt and pepper. (The dressing can be made up to 1 week ahead, stored in a covered container and refrigerated. Stir well before using.)
** once again, I use less oil – for this recipe, a ½ cup, but adjust according to your taste.
Are you planning more salads in your diet this year?