It's fig season and I got some last week for The Wife, who is a huge fan. I wanted to include them in a salad and decided to whip up a special dressing. The Wife didn't dig the figs in the salad, I did. All at the table agreed though that the salad dressing was the bomb diggety. To say I loved this salad dressing may have been an understatement. I was referring to it as "the best ever" for a few days. Not one to get caught up in superlatives, we'll just call it "one of the best ever."
Fig Vinaigrette
Serves 4
This dressing has a sweet and acidic flavor that goes great with your softer, more tender greens, such as a pre-packaged spring mix, mesclun greens or Bibb lettuce (aka, butter or Boston lettuce). If you can afford some extra fat/calories, a smattering of crumbled bleu cheese would be spectacular, as would some toasted pecans. I will go with some fat free feta, myself. The fig infused balsamic is easily obtained at your grocer and is only $2.99 at my local Stop 'n Shop. On a scale of 1-10 for ease of preparation, this is a 1.
Ingredients
- 1/3 cup canola oil
- 2 Tbs. fig infused balsamic vinegar
- 2 Tbs honey
- 1/2 tsp. garlic salt
- 1/2 tsp. onion powder
- 1/4 tsp. fresh ground pepper
- 1/2 Tbs. Dijon mustard
Method
- Combine all ingredients in a jelly jar or a small, well sealed container.
- Shake vigorously to emulsify.
- Adjust the salt, pepper, or honey to your taste.
Cya next time,
M
What I ate Thursday and how I exercised:
Breakfast ~ Pumpkin Flax Granola and almond milk
Lunch ~ Rotisserie chicken sandwich on whole grain toast w/tomato, lettuce and chipotle lite mayo
Dinner ~ Stuffed pepper and whole grain pasta, some bread with EVOO
Exercise ~ 2.8 miles around the lake
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