I promised you the other day that I would give you a good vinaigrette recipe if you wanted it, and since I usually deliver on my promises, here you go!
The 21-Day Fix eating plan booklet has several salad dressing recipes in it. This is the only one I’ve tried so far, but the others look good too. I just made this one because I happened to have all the ingredients, and my salad was naked. In a jar (I used an empty salsa jar, washed out), combine:
- 3 tbsp red wine vinegar
- 3 tbsp lemon juice
- 3 tbsp Dijon mustard
- 2 cloves garlic, chopped
- 1/4 tsp sea salt
- 1/4 tsp ground black pepper
- 6 tbsp extra-virgin olive oil
Put the lid on the jar and shake. This will make you 8-10 servings of dressing. If you think that doesn’t seem like a lot of dressing for a big salad, trust me. The Dijon is so strong, plus the lemon and the vinegar. You really don’t need a lot of this to get a great flavor throughout your salad.
Pop the lid on your jar and store in the fridge until it’s gone. One warning: Sometimes, the oil can sort of harden in the fridge. I took mine out yesterday, and all the oil, mustard, and garlic had formed a glob in the middle of the lemon juice and vinegar. I tried to stir it with a fork, but that didn’t help, so I just let it sit out on the counter for half an hour or so while we went for a walk, and when we came back, it was fine again.