It’s almost that time of year again, summer time. Time to fire up the BBQ, go on picnics, and lighten up our dinners.
As the weather gets warmer, my family eats more sandwiches, salads, and crudites. The beauty of this is that it is all up to you how you put them together, and what you serve, you can spend hours looking up recipes on the Internet, and still mix and match your combinations. Take the time to make your own dressing, put it in a mason jar, label it with masking tape, and when you go to serve it, just give it a good shake, and your good to go. One of my favorite salad dressings to make is a champagne vinaigrette dressing, this is a basic salad dressing recipe, if you don’t like champagne vinegar, use your own favorite in this recipe, be it balsamic vinegar, red wine, apple cider, or white. Just remember it is for the most part 2-1. If you like it more acidic increase your vinegar a little. Remember use those colors, the more colors, the more vitamins and nutrients that you are going to get.
Champagne vinaigrette
- 1/4 c. Champagne vinegar
- 2 T. Granulated sugar
- 1/2 t granulated garlic
- 1/4 t. Kosher salt
- t.t. ground black pepper
- 3/4 c vegetable oil
- 1/4c. Chopped green onions
Put the first 5 ingredients in a mason jar, put the lid on, shake it up to mix it all up, and then just add your oil, and shake it to all mixed, and then your are ready to eat it. When done put the lid on it and store it in the fridge for up 2 weeks, every time you want to use pull it of the fridge, shake it up, and pour it on your salad, however I poured it all over my vegetable tray and we just munched on it. It was fantastic, served with warm crusty bread and butter.
Natilie Cavnar is a cooking fanatic who loves to try new recipes, and create some of her own, ask her what you want at thenormalchef@gmail.com.
