The semester has come to an end. It’s finally summer. And that means I can jump back in to cooking (almost) every night.
And posting my favorite recipes on this site, of course.
I’ll be sharing some of the recipes we lived off of this spring (like my buffalo chickpea wrap — my favorite wrap to make!), but first I want to re-share my go-to homemade salad dressing recipe for quick balsamic dressing because it’s THAT GOOD.
We eat a lot of salads in the summer and I try to have a big spinach salad at least a few times a week for lunch for its health benefits (raw spinach is seriously packed with nutrients). Usually, we do a simple mixture of organic spinach, cherry tomatoes, maybe a few slices of red onion and/or croutons, and this balsamic dressing.
That’s all you need for a quick and delicious salad.
Homemade Balsamic Dressing
1/3 cup extra virgin olive oil (I get extra light tasting)
2 tablespoons balsamic vinegar
1/2 tablespoon red wine vinegar
1/2 tablespoon freshly squeezed lemon juice (no seeds!)
1/2 teaspoon ground mustard
1 clove garlic, finely minced
A pinch of salt and pepper
Add the ingredients into your chosen container (I use a glass mason jar with a lid)
Stir the mixture together until combined
Pour onto your salad
That’s it! This recipe makes enough dressing for about 3 salads, depending on the amount of dressing that you prefer