- April 14, 2013
- no comments yet
We all know that creamy salad dressings can add a bit too much fat and calories to our diet. Personally I am not a huge fan of most store bought vinaigrette dressings either. Not just unwanted calories, but unwanted other stuff too. Have you taken the time to read those labels? Yuck! So I took the time to come up with a dressing for my salads that my waistline and taste buds could agree on.
I needed something quick, easy, and most importantly delicious. Here is where I ended up:
8 tablespoons of extra virgin olive oil (I usually use just a plain flavor, but you can use some fun infused oils too)
1/2 cup red wine vinegar
2 garlic cloves
Pinch of salt and pepper
That’s it. Just blend all of your ingredients in your blender for about two minutes until a pink smooth consistency has formed. You can store your dressing in an old salad dressing bottle that you have cleaned out.
I like to keep mine at room temperature, after all it is just oil and vinegar really. What I love about this recipe is that it is so basic and can act like a fantastic base for more complicated recipes. Blend in a few raspberries for a raspberry vinaigrette. Try a squeeze or two of lemon.
I like lime juice and cilantro added for a cilantro lime version. Absolutely easy, good for you and extremely tasty!