Got tomatoes? Me too! Nothing tastes so much like summer as a beautiful, ripe tomato. Now, I do love a caprese salad (tomato, basil, fresh mozzarella) as much as the next person, but you might not want all that cheese at times. (I know, I can’t believe I said that. OK, maybe you just don’t have fresh mozzarella on hand right now. I bet you have an onion, though.) Anyway, regardless of the reason, here’s a flavorful, healthy dairy-free option that will delight your tastebuds! Continue reading
Make a lot, use a little! I make a batch and keep it in a squirt bottle devoted to this purpose, which I drew lines on for the correct proportions every time. This stays good for several weeks in the fridge… I’m not exactly sure how long, because I have never ever had a batch go bad… it gets used up! This recipe lasts 2-3 salads in our household, and it’s useful for sandwiches, wraps, or to drizzle over a rice, bean & veg bowl, as well.
If you have leftovers, you will want to remove it from the fridge 15-20 minutes before you want to use it, to allow it to come up to room temperature (olive oil solidifies when chilled). You can also run the bottle under some warm tap water, if you forgot to take it out. Shake well and use!
The basic proportion for most salad dressings is two parts oil to one part vinegar. The mustard serves as an emulsifier to keep the oil & vinegar bound together. You can use other thick things as an emulsifier, like mayo. And now that you know this, you need never ever buy salad dressing again, nor must you fret over strange and unpronounceable ingredients therein. You’re welcome. Continue reading