A fresh salad on a summer evening
Kelli, because you asked….
I’ve been making homemade dressings for a long time and this is one of my favorites. My mom’s friend made this for us one time. As you will see, most of my recipes involve very approximate measurements because I hardly ever measure. I just estimate and taste. Add a little of this and a little of that. However, I did just go make a small amount to see what the measurements might come out to and here is what I got:
- 2-3 Tbls Olive Oil
- 1 1/2 tsp. balsamic vinegar
- 1 tsp. red wine vinegar
- 1/2 tsp. Dijon mustard
- 1/8 tsp. salt
- 1/8 tsp. fresh ginger (or a pinch of ginger powder)
- 1 small clove of fresh garlic minced
- fresh herbs (basil, parsley, oregano) (optional), chopped
- 2-3 drops of honey (optional)
Of course, everything is optional. That’s what I love about cooking….it’s the land of options! Try these measurements and if you find it too tangy, add more oil. If it’s not tangy enough add more vinegar. Fresh ginger is amazing in this but if you don’t have it, then the powder works too. I eat this over very delicious salad or lightly steamed vegetables!
Shown with the fresh basil and parsley
Plain, without herbs
{ 2 comments… read them below or add one }
That was sooooooooooooo delicious! We had that on our salad with garlic and herb bread on the side. What a good meal! Thanks Megan! You’re such a creative cook. =)
Thankyou megan, I can’t wait to try this.
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