Honey-Garlic Vinaigrette

I used to make chopped salads with every vegetable under the sun in them.  This proved to be quite the inconvenience, since it doesn’t take a whole lot to deter someone from chopping up vegetables for what seems like an eternity.  Nowadays, I like to have salad with minimal ingredients and pair them with a great dressing.

Salad dressing is another item that we buy prepackaged – filled with preservatives, fillers, colors and corn syrup. 

Of course, not all store bought dressings are like this, just not the cheap ones.  Making dressing at home is cheaper, it is better for you, and keeps you from getting bored with your salad.

Here’s one vinaigrette that I absolutely love. 

Honey Garlic Vinaigrette

Makes about ¾ cup

½ cup extra virgin olive oil
3 tbs. balsamic vinegar
1-2 cloves garlic (2 if they’re small)
¼ cup warm water (optional)
Salt and pepper

Place all ingredients together in mini food processor or blender.  Blend for 30 seconds and taste, adding more vinegar or some warm water if necessary. 

I use this as a dressing for steamed green beans and also for a simple green salad—mixed baby greens, tomatoes, red onion and a little Parmesan cheese.  Add croutons or slivered almonds for a bit of crunch.