I have another “From the House” recipe for you to try! This is an easy and yummy salad dressing that
I started making years ago. When I had
my first child and was nursing him, I quickly learned that he was allergic to
the milk that I was consuming. So I
starting eating very few packaged products and I ate a huge salad just about
every day. I would make enough dressing
for each salad – then I hit myself in the head and decided to make a larger
batch and store in a Mason jar.
I like to serve this on a salad filled with apples, avocados, bell peppers, artichoke hearts; either thinly sliced red or green onions, and if I have some
leftover in the refrigerator, sliced grilled chicken.
Making a batch of this dressing is simple – I hope you do so and come back to share your feedback!
Dijon Red Wine Vinaigrette
Dijon Red Wine Vinaigrette
Makes about 1 ½ cup dressing
½ cup coarse ground Dijon mustard
½ cup red wine vinegar
1 teaspoon pepper
1 teaspoon sugar
½ cup extra virgin olive oil
In a Mason jar or small bowl, combine the mustard, red wine
vinegar, pepper, and sugar with a fork or a small whisk. While vigorously stirring the combined
ingredients, slowly add the olive oil. If
you add it too fast, your dressing will “break” and there isn’t a really good
way to recover from that. When you stir
quickly and pour slowly, you will achieve the success of nicely combined
vinaigrette.
You may either serve immediately or store in a tightly covered
bowl or jar in the refrigerator. Before
serving, you’ll need to shake or whisk again.
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