THIS SALAD DRESSING
On Top of this salad ... arrived just in time for summer.
Easy peasy, lemon squeezy - this salad and dressing are my new favs. I'm a salad gal, love to make my own dressings and when I find something new, I love to share!
Besides the usual suspects of Caesar, Greek and Spinach, I'm betting you're going to love it too.
LET'S START WITH THE DRESSING
Honey Mustard + Lemon Vinaigrette
Ingredients:
1/4 c. Lemon EVOO (Extra Virgin Olive Oil) - I've not had a chance to purchase Lemon EVOO yet, so it's not entirely necessary; but I do use good EVOO
1/2 Tbsp. Dijon Mustard (I use President's Choice Old-fashioned Dijon - no sugar in it)
1 Tbsp lemon juice (I use real lemon juice, from an organic lemon - the flavour is by far worth it)
1 Tbsp honey (I use locally-sourced honey)
Pinch sea salt (Pink Himalayan is my go-to, but it's a personal thing)
Cracked Pepper (whole peppercorns in a grinder)
Combine all and use on mixed greens, argugula, radicchio - but here's how I use it - only a suggestion
Photo: Honey Dijon Vinaigrette
NOW FOR THE SALAD
Organic Mixed Field Greens, Arugula sprinkled throughout (love the spice of this green), slivers of red onion, roasted pecans broken into pieces (you can make your own by simply putting in a non-stick fry pan on the stove and either use butter or not, plus sea salt), crumbled blue cheese.
Photo: Organic Mixed Field or Baby Greens
Depending on how many you serve up, will depend on how long the salad dressing recipe lasts. We're generally a party of 2 (covid restrictions!), so the dressing lasts for about 4 or more servings of salad.
We use it as a side with our dinners, not as a stand-alone.
But hey, it's your party, you do what you will and how you will!
Bon appetit!
PS - when we are able to road-trip again, beyond our province to visit family - I'll be taking this one along with us to share with others.
How about you? And when you're ready to travel again, you know where to find me. CONTACT ME
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