Creamy Honey Balsamic Vinaigrette 

August 13th, 2016 | Posted by Milana in Appetizers | Lunch/Dinner | Recipes - (0 Comments)


INGREDIENTS:

1/4 cup balsamic vinegar

1/4 cup extra virgin olive oil

1/4 cup plain Greek yogurt (non-fat is fine)

1/4 cup mayonnaise

1 tablespoon Dijon mustard

1 teaspoon honey

1 garlic clove, minced

1/2 teaspoon dried oregano or Italian seasoning

1/4 teaspoon kosher salt

1/4 tsp Finely Ground Black Pepper

DIRECTIONS:

Combine all of the ingredients in a blender or food processor and blend until smooth, scraping down the sides as needed.

Pour into a jar and refrigerate until needed. The dressing will thicken slightly upon refrigeration and will keep for approximately one week. Enjoy!

Original recipe adapted from Fountain Avenue Kitchen. 

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Creamy Balsamic Salad Dressing

January 11th, 2016 | Posted by Milana in Appetizers | Lunch/Dinner | Recipes - (0 Comments)

  
This is my all time favorite salad dressing recipe! I always make a big batch of it and store it in the fridge, which usually lasts me a week. I use about a Tablespoon or 2 at a time for a large salad. 

Serves: 6

INGREDIENTS:

Dressing:

2 Tbsp Organic Balsamic Vinegar

1 Tbsp Apple Cider Vinegar

2 cloves Organic Garlic, minced

1 tsp Dijon Mustard

1 tsp Raw Unrefined Honey

1/4 tsp Finely ground black pepper

1/4 Extra Virgin Olive Oil

Salad:

3 Cups Organic Baby Lettuce and Baby Spinach

6 Campari tomatoes, quartered

2 Persian Cucumbers, sliced on a bias

1/4 Cup Organic Sliced Almonds (toast on a dry skillet for 2 minutes on high heat or until fragrant)

2 Tbsp Creamy Balsamic Dressing

DIRECTIONS:

Whisk all ingredients and store in the fridge in a tight container. 

For the salad, layer the greens, then cucumbers and tomatoes. Finish off with sprinkling the almonds and drizzle with dressing. Fast, easy, delicious and absolutely nutritious!

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