One of my resolutions this year is to really cut back on eating foods with preservatives in them. I’m trying to eat fresher and more natural. I really do like eating healthy and I always seem to feel better after a healthy meal. (Maybe this is just in my head?) But, I’ve really failed at this in the past. I’m usually so busy with grad classes and teaching that I don’t really have time to cook or put the work into preparing fresh, healthy meals.
Now I’m going to change that.
Corey and I set the goal of cooking good dinners at least 4 days a week (and eating leftovers or going out to dinner a couple times a week, too).
But what about a lighter meal for those weekend lunches at home?
One of my go-to lighter meals is a huge salad with the works. I’m pretty positive I could live off of Greek salads from Panera. So I decided to make my own.
This is just a head of Romaine, some cherry tomatoes, a sliced red onion, a cubed cucumber, some Kalamata olives, a sliced red pepper, and some feta cheese.
I felt really good about the salad, until I remembered how horribly unhealthy most salad dressings are.
Now, I love my store-bought Greek and French dressings as much as anyone else, but I don’t love all the sugar and preservatives in them.
So I decided to make my own Greek dressing.
And it was SO easy and SO delicious that I also decided to make some Balsamic Vinaigrette.
Greek dressing ingredients:
1/2 cup olive oil
1 clove garlic, minced
1/4 cup lemon juice, freshly squeezed and strained
1/4 teaspoon ground black pepper
1/4 teaspoon kosher salt
1 teaspoon dried oregano
Add ingredients together into a mason jar. Stir vigorously for 30 seconds or so with a spoon, using an up and down stirring motion. Put the lid on the mason jar (this step is VERY important). Shake it like a polaroid picture.
Celebrate. That’s it!
Balsamic Vinaigrette dressing ingredients:
1/3 cup olive oil
1 clove garlic, minced
2 tablespoons balsamic vinegar
1/2 tablespoon red wine vinegar
1/2 teaspoon ground mustard
1/2 tablespoon lemon juice, freshly squeezed and strained
(Same as the above dressing!) Add ingredients together into a mason jar. Stir vigorously for 30 seconds or so with a spoon, using an up and down stirring motion. Put the lid on the mason jar (again, this step is VERY important). Shake it, sh-shake it.
These dressings were both delicious as SO easy to make. I suggest making them at the same time since you’ll need a garlic press (or your preferred method of mincing garlic) and a juicer for the lemon for each recipe.
Do you have any homemade salad dressings you’d like to share? I’d love to try them!