two unique salad dressings
I love eating salad but even I get a little bored of eating greens every now and again! So, I decided it was time to change up my salad dressings. Salad dressings are THE best and easiest way to change the flavor/theme of your salad. I spent some time researching new salad dressing recipes (wow, there are so many fun combinations) and settled on making these two new dressings. I am still tweaking the strawberry vinaigrette…but the herb dressing was a winner!
Strawberry Vinaigrette
My husband loves strawberry vinaigrette so I thought I would try to make it. This recipe still needs tweaking as it wasn’t sweet enough for him. But basically, you start with a cup of strawberries, add olive oil and vinegar and blend!. Next time, I am going to use a white wine vinegar and see how that goes.
Ingredients
1 cup chopped strawberries (leaves removed)
2 tablespoons extra virgin olive oil
1 to 2 tablespoons of raw apple cider vinegar
Water to thin
Salt and pepper
Creating the Magic!
Place all the ingredients in a blender. I suggest starting with 1 tablespoon of vinegar as the vinegar is pretty tart. Thin with water as needed. Strain through a fine mesh sieve to remove seeds. Consider using white wine or red wine vinegar instead of the cider vinegar to make it less tart. Or add some maple syrup for sweetness.
Herb Dressing
I ended up drizzling this dressing on just about everything I ate last week. It was great with the sweetcorn fritters (pictured below) and also great drizzled over a fried egg on a bed of greens for breakfast or lunch. Yum!
Ingredients
½ cup (packed) fresh basil leaves)
½ cup (packed) fresh flat leaf parley
1 teaspoon finely grated lemon zest
½ teaspoon crushed red pepper flakes (optional)
½ cup virgin olive oil
1 tablespoon fresh lemon juice
Salt and pepper to taste
Creating the Magic!
Pulse basil, parsley, zest and pepper flakes (if using) in a food processor until coarsely chopped. Add oil and lemon juice and pulse to combine. Season with salt and pepper.
