Wednesday, January 13, 2010

Homemade Salad Dressing

I do have one thing to share since I love to share really good recipes.....

Emeril's Balsamic Vinaigrette

Sooooooooooooo good and so easy! I used the dark brown sugar that they said was optional and probably used more than it called for. I like to make it and let it sit in the fridge for a day or two before because it gets even better after it sits. Oh and you don't need to use quite as much oil as it calls for, I cut it back to a 1/2 cup (for one recipe).

I double the recipe and it fills up a regular sized bottle for salad dressing - make sure you use one with a small dispensing opening so it doesn't come out so fast.

I put it over a mixed green salad containing dried cranberries, crumbled blue cheese, and candied pecans. It is soooooo good. I don't plan on buying any salad dressing for a long time. I've been known to go on salad dressing kicks though so that's kind of my thing. I've gone through Ranch periods, Italian, Sesame Ginger Vinaigrette, etc; so I guess this is just another one of those salad dressing benders.

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