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Monday, June 1, 2015

Basic Olive Oil and Red Wine Vinaigrette

I'm trying to eat more salads and adding some leftover grilled meat or canned beans really helps make them a substantial meal. Fresh dressings are also on the menu to cut down on the salt and unpronounceable items in purchased ones. This Basic Olive Oil and Red Wine Vinaigrette really surprised me because it seemed too easy to be good, but it's great! I think you can actually taste each ingredient in it and I love the Dijon mustard:@)
Anita used raspberry vinegar which sounds amazing. I'll be trying that as soon as I buy (or make) a bottle.
I've added the marinade label because I butterflied a chicken breast, marinated it for 10 minutes
and grilled it on the George Foreman for 4-5 minutes. Very nice!

Basic Olive Oil and Red Wine Vinaigrette-adapted from Sugar Spice and Spilled Milk
1/4 C red wine vinegar
1/8 C extra virgin olive oil
1/8 C vegetable oil
1 Tblsp sugar
1 tsp Dijon mustard
1/8 tsp oregano
1/8 tsp black pepper
Add everything to a jar, add lid and shake until sugar dissolves. Store in the fridge.

Eat well and have a happy day:@)