If I don’t prep my lunches, then I don’t eat well. My body is not nourished because I’m not eating anything that is good for me.
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Category: dressing
Vegan Mexican Ranch Dressing
Almost every Sunday, we have a family dinner with my mother-in-law. Sunday night dinners were a tradition even before I was part of the family.
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Blueberry Vinaigrette
While I was looking through my Evernote account this afternoon, I found this recipe and picture. Since I posted I was going to share more salad dressing recipes, I was delighted to find this recipe.
It’s a simple recipe to put together.
Blueberry Vinaigrette
Stars of the recipe:
- 1/2 c. partially frozen blueberries
- 1 Tbsp. sugar or honey
- 1/2 c. Extra Virgin Olive Oil
- 1/4 c. balsamic vinegar
Steps:
- Add the ingredients to a blender cup
- Blend together until smooth.
- Use over your favorite salad.
- Keep refrigerated. It should last a week.
Enjoy!
Happy Eating,
Traci
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Grapefruit Vinaigrette
When I was perusing my blog, I noticed there was an absence of homemade salad dressings. I make my own on occasion but hadn’t shared any recipes.
During winter, citrus fruits are the stars of the fruit world. They are refreshing. The vitamin C in citrus fruits are great for you.
So I decided to use the grapefruit I had at my house to make a vinaigrette. The result was pure deliciousness.
A hint about juicing fresh citrus fruits: place the fruit in the microwave for 10 seconds. This causes the fruit to release their juices.
I used the grapefruit vinaigrette on top of a simple salad of spinach, kale, goat cheese, and slivered almonds. Yum!
Grapefruit Vinaigrette
Stars of the recipe:
- 1/4 c. grapefruit juice (1/2 of a large grapefruit)
- 1/4 c. Extra Virgin Olive Oil
- 1 – 2 tsp. honey
- 1 tsp. salt
Step:
- Combine all ingredients in a jar. (I use a mason jar.)
- After placing a lid on the jar, shake the jar until the ingredients are combined.
- Use on your favorite salad.
- Store in the fridge for 3 to 4 days.
Happy eating,
Traci
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