Mark and I eat a lot of salads. Chicken salads, pasta salads, kale salads, salads with nuts . . . the list goes on and on. Yes, I try to eat a lot of vegetables just because it’s good for you but I also am continually amazed at the multitude of lovely dishes that can be created from fresh vegetables! Salads can really be as diverse as the world’s array of produce.
We get a crop share each week and so I frequently have some new unusual vegetable to try out. Although I like to try making new dressings and vinaigrettes also, I (probably too often) fall back onto my trusty Balsamic-and-Dijon-Mustard vinaigrette. It adds the perfect touch of tangy freshness to any salad. I even use it on pasta salads. It also takes about 3.5 minutes to make, which is a nice perk when you are trying to prepare a healthy fresh meal on a busy weekday.
Balsamaic and Dijon Mustard Vinaigrette
1/4 cup olive oil
2 tbl. balsamic vinegar
l tbl. Dijon Mustard
1/4 tsp of sugar
Combine ingredients in a working glass or small measuring cup and whisk briskly. Refrigerate until use. Add to a green salad immediately before serving. Add to a pasta salad 30 minutes before serving and allow ingredients to marinate. This recipe provides a light dressing for a salad for 4 people. If more is needed, simply double it. This vinaigrette can be prepared several days ahead of time. Simply re-whisk before use.