It's hard to go back to store-bought salad dressing after making your own. The flavors are so much richer when the ingredients are fresh. Here are two that I've really liked: miso-ginger dressing and good ol' balsamic vinaigrette.I found that the miso-ginger recipe was a little too thick--it was more like a dip than a dressing. I would cut down on one carrot and maybe half the amount of miso and ginger as well (or alternatively, increase the amount of oil). Haven't tried this tweak, so not sure how it would taste.
There are a lot of recipe variations on the balsamic vinaigrette. This is the one I use, because it's just so easy (and tastes so good!):
1/2 cup olive oil
1/2 cup balsamic vinegar
1 clove garlic minced
pinch of fresh ground pepper
Next on my list: Lemon-shallot vinaigrette.
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hey J, how long does the balsamic vinagrette keep? do u just leave it at room temp?
ReplyDeleteI've kept it for up to a week, refrigerated, and nothing bad has happened to our stomaches. ;)
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