As I get older I find store bought, bottled dressing less and less appealing. I feel like no matter which one I choose, it has that “faux & preserved” aftertaste. Here is one of my quick, healthy go-to vinaigrette dressings which tastes delicious not only on salads, but as a dipping sauce for chicken, shrimp or even hearty vegetables like grilled portabello. You can also thin it out a tad with water and use the mixture in the Crockpot. It is gluten free and can be made with ingredients you probably already have in your kitchen.
Prep time: 5 minutes!
1/4 cup olive oil
1/3 cup of balsamic vinegar
3 Tbs of Dijon mustard (I love French’s Dijon mustard with Chardonnay)
1 Tbs of honey or Sugar in the Raw (I like Trader Joe’s Organic Coconut Sugar. It smells divine and doesn’t even hint of coconut. It’s an ideal substitute for cane sugar and created by boiling the nectar of coconut flowers. It tastes really fresh and is one of my favorite new finds)
Sea salt to taste
Whisk all ingredients and then add salt to taste.
Notes: I’m a big fan of Dijon so I go pretty heavy on the mustard. The cool thing about this is you can just modify according to how tangy or sweet you like it. If your young children will be using it as a dipping sauce you may want to add a tad more honey and less vinegar to their serving. – CC