Are you tired of Asian recipes? If so, here’s a break for you! Although I have some more coming up…
This dressing is probably the dressing I use most on my salads. It’s so easy to make and tastes great. A long time best friend of mine (Emily!!) was visiting in January and I served this dressing with salad and pasta for dinner. She loved it and asked for the recipe and said “If this isn’t on your blog already you need to put it on there!” I thought “Oh, I’m sure it is.” But when I looked I realized I hadn’t shared it with you yet! I couldn’t believe it! So here it is, along with a salad in a jar that I brought to work for lunch last week.
Since vinegar is acidic I have to be careful not to use too much of it.
I love this little salad dressing container. My friend Amy got it for me as a gift one year and it’s great for making salad dressings because it has cup measurements on it so I don’t need to use a measuring cup, which means less dishes. It also has a nifty top which has a pour spout that you can close when you’re not using.
Usually I carry the dressing in a separate container but for these salads I just poured it in the bottom and piled the vegetables on top so they wouldn’t get soggy.
I really love these Weck jars. They’re sturdy and great for storing sauces, soups, any veggies. I’ve tried to move towards all glass storage so I don’t have to worry about chemicals being released from plastic over time or when I wash them, and I feel safer putting glass in the dish washer. These come with a rubber lining (not pictured), glass top, and two metal pieces that clip on, but you can also get a plastic lid that snaps on instead which I have and frequently use.
- ½ cup balsamic vinegar
- ½ cup good quality olive oil
- 1-4 garlic cloves, minced (I use 4)
- 1 teaspoon Dijon mustard
- 1 teaspoon honey (sub sugar or agave if vegan)
- Dash of ground black pepper
- Combine all ingredients in a jar or container with a lid and shake well.