My favorite salad dressing, a balsamic viniagrette that’s made in a snap and can be fine in the fridge for weeks:
1 1/2 cups balsamic vinegar
1/2 cup honey
3 cloves of garlic, peeled
2 teaspoons salt
2 teaspoons pepper
Approximately 3 cups olive oil
I have a 5 cup capacity blender, so that’s how my recipe is portioned out.
Pour in the vinegar, honey, garlic, salt and pepper. Turn on blender. Add olive oil in a small stream while blender runs, stop when the viniagrette is thick and no longer has the whirl at the top, which should be between 2 to 3 cups. Bottle and store in the fridge.
1 1/2 cups seasoned rice vinegar
3 tablespoons dijon mustard
1 clove of garlic, peeled
1/2 cup fresh thyme, woody stems removed
2 tsp. each salt and pepper
Appx. 3 cups olive oil
Follow same directions as above.
Don’t forget smoothies! Mix portions of your favorite sorbet/frozen yogurt with fruit, juice and ice. My favorite is vanilla yogurt with pineapple chunks and orange juice. Yum.