It’s unofficially summer - it’s just getting hotter & I love it! Every time the temps rise I want to eat cooling simple meals - mainly salads. I rarely buy salad dressing at the super market with the exception of blue cheese dressing to compliment Chris’s love for anything buffalo sauced & that little packet of raspberry vinaigrette that comes in that delicious spinach salad mix from Trader Joe’s. Other than those two exceptions I usually throw lemon juice or vinegar & some olive oil on my salads & call it a day. Sometimes I like to make my own (like here & here). This simple vinaigrette is great because it’s made from stuff you most likely shop for on a weekly basis & even if you don’t you can find them at the most basic grocery stores - no specialty stores necessary. It’s a great dressing that turns plain mixed greens into a salad with no other toppings. We ate mixed greens tossed with this dressing with some pizza for dinner. The salad was so good I made two giant serving bowls of it & not a leaf was left!
If you’ve never made your own dressing, give it a try. It really is easy & usually tastes better than anything on the shelf. Oh & with this recipe you’ll be able to identify all the ingredients.
- 2 cloves garlic, grated
- 1/4 cup vinegar (your choice or lemon juice)
- 1/4 cup mustard (dijon, deli, again your choice! - whatever you have in the fridge will work)
- 1 cup olive oil
- salt & pepper
- Whisk garlic, vinegar & mustard in a bowl.
- Gradually pour in the oil until emulsified.
- Taste it. If it needs it season with salt & pepper.
- Use immediately or pour into a jar. Seal & keep cold for 2-3 days.