I generally consider myself to be a smart cookie. And yet, sometimes I am so dim that I am amazed I can remember how to tie my own shoes.
I love salad but generally I'm far too lazy to make it myself. All that rinsing and chopping? Oy. And yet.....In my never-ending efforts towards better living through healthy food, I have been working to combat my natural sloth-like tendencies and break my distaste for salad preparation.
Tonight I made pork chops with spinach salad on the side. The recipe called for marinating the chops in a balsamic vinaigrette -which can, of course, also be used as a delightful salad dressing.
I love salad but generally I'm far too lazy to make it myself. All that rinsing and chopping? Oy. And yet.....In my never-ending efforts towards better living through healthy food, I have been working to combat my natural sloth-like tendencies and break my distaste for salad preparation.
Tonight I made pork chops with spinach salad on the side. The recipe called for marinating the chops in a balsamic vinaigrette -which can, of course, also be used as a delightful salad dressing.
WHY did no one tell me it was so easy to make this creamy, dreamy dressing at home??
Balsamic-Rosemary Vinaigrette
1/3 cup balsamic vinegar
1 tablespoon Dijon mustard
1 small garlic clove
1 tablespoon fresh rosemary leaves (or 1/4 teaspoon dried)
2 tablespoons water
1/2 teaspoon coarse salt,
1/4 teaspoon ground pepper
1/2 cup extra-virgin olive oil
In a blender, combine vinegar, Dijon mustard, garlic clove, rosemary, water, salt, and pepper. Blend until smooth. With machine running, add 1/2 cup extra-virgin olive oil in a thin stream; blend until creamy. (To store, refrigerate, up to 2 weeks.)
I served this on my spinach salad, tossed it all with a little tomato and topped with herbed goat cheese.
Recipe courtesy of Everyday Food
PS - The Des Moines Farmer's Market opens this Saturday. Who's excited?!?!
