I Cooked: Maple Balsamic Vinaigrette

I have been eating a whole lotta salad for lunch at work lately…and really trying to also make my own salad dressings.  I’ve been pleasantly surprised by some of them…and this one, was an even greater surprise because I did it on a whim this morning when I was running late to work and my honey was all crystallized- I didn’t even use measuring tools because now I try to be a “fancy” cook and just throw sh~t together and go by taste…and let me assure you, the taste of this is YUM!

1 part balsamic vinegar

1 part olive oil

1/2 part of maple syrup (to taste…I tend to like my vinaigrettes on the sweeter side)

1/2 spoonful of grainy mustard

sprinkle of salt

sprinkle of pepper

*minced garlic or shallot would’ve been added, but again, I was running late…but it is delish without it if you were/are time challenged like I was.

Mix all of these ingredients together in a jar…shake it up…give it a taste…add more of whatever ingredient you think it needs to make it yummy.

I used this on top of a bed of spinach, chopped pecans, roast chicken, goat cheese, craisins, cherry tomato and cucumber.  It was HEAVEN.

I Cooked: Spring Minestrone with Chicken Meatballs

Serves 4 Recipe adapted from Bon Appetit, but I found the recipe on Shutterbean 8 oz. ground chicken 1/2 cup panko breadcrumbs 4 tablespoons finely grated Parmesan, plus more for serving 5 garlic cloves, 3 minced, 2 thinly sliced 1 tablespoon fresh pesto … Continue reading

I Cooked: Balsamic Vinaigrette

I really wish I took a pic of this stuff on my salad yesterday, but I was too darn hungry to take a pic.  Rest assured though – it is flipping delish and doing this vinaigrette is super simple – I whipped it up in about 5 minutes while I made myself my morning java.

Balsamic Vinaigrette (adapted from All Recipes)

1/2 cup olive oil

1/4 cup balsamic vinegar

1.5 teaspoon honey

1.5 teaspoon Dijon mustard

2 cloves of garlic (or half a shallot and one clove of garlic)

salt and pepper to taste

I poured everything into a mason jar, minced up two cloves of garlic (I didn’t have shallots).  Shook it all up and gave it a taste…needed more salt, pepper and honey this time around.  Admittedly, I think all of this is based on your personal taste.

I served it on a bed of mixed greens with cucumber, grape tomatoes, chopped pecans, roast chicken and goat cheese.  Was so delicious–esp with the goats cheese.  I also think subbing the grape tomatoes for strawberries would be delish.

Give it a try the next time you want a delicious dressing on your salad!

~Princess Lisa