Sunday, June 19, 2011
You see, it started this winter when the greens at the market were neutral at best and bitter at worst. I make my own salad dressings now, and I had been making our balsamic vinaigrette with just olive oil, balsamic vinegar, salt and pepper for months. John and I were both choking our salads down but not really enjoying them.
Here's my new "recipe" for salad dressing, in case you need to find a way to boost your leafy green intake too:
Add in a ratio of 3:1 good olive oil (not the cheap stuff): balsamic vinegar (depending on how much salad you're making). Whisk in a teaspoon of sugar, a shake of salt, and a few cranks of the pepper mill. Toss with greens immediately before serving. Enjoy your slightly sweetened salad!