After eating incredibly tasty but very rich food throughout December, we decided it was time to lighten up our diet. So we’ve proclaimed January a month of salads. We will likely eat other things, as well, but the goal is for the majority of our dinners to be vegetable-based salads of some sort or another. Yesterday I filled the fridge with all sorts of produce and the cupboard with all sorts of nuts to keep the salad-meals interesting. We’ll keep a tally and post the list of salads we have concocted (along with any new dressing discoveries) at the end of the month.
In the meantime, here’s my go-to vinaigrette recipe:
1 small tablespoon mustard (have used both dijon and sweeter mustards, like honey and sweet onion)
1 small tablespoon brown sugar or honey
1 minced or crushed clove of garlic
some ground pepper
1 (large) tablespoon apple cider vinegar
1 tablespoon white balsamic vinegar (or regular balsamic)
2 tablespoons olive oil
I usually put all the ingredients in a small jar, seal the lid tight, and shake it like crazy until it has emulsified.