This week temperatures have reached 80 degrees. I have really been missing the warm weather. I am so ready for spring time. I am also so ready for spring and summer fruits and veggies. It's a little early in the season, but I decided to make a blueberry vinaigrette on top of a simple chicken and goat cheese salad.
Many dressings use a 1:4 ratio for vinegar:oil. Taste-wise I like a little more vinegar. Calorie-wise, I like to spare a few calories and change that ratio to about 1:1 or sometimes 2:1. You can vary the ratio depending on your taste preferences. Dijon mustard may seem out of place, but it adds extra flavor and helps to emulsify the dressing.
What you'll need:
For the dressing:
- 1/4 cup apple cider vinegar
- 2 tbsp champagne vinegar
- 1 1/2 tsp Dijon mustard
- 1/4 cup blueberries
- 1 tsp lemon juice
- 3 tbsp olive oil
For the salad:
- 1 chicken breast, grilled then cut into cubes
- 2 cups spinach
- 1 1/2 cups arugula
- 1/4 cup chopped walnuts, lightly toasted
- 1/4 cup red onion
- 1/4 cup crumbled goat cheese
- 2 tbsp
What to do:
Mix all the ingredients for the dressing in a food processor. Pour over salad. Recipe makes two servings.
Many dressings use a 1:4 ratio for vinegar:oil. Taste-wise I like a little more vinegar. Calorie-wise, I like to spare a few calories and change that ratio to about 1:1 or sometimes 2:1. You can vary the ratio depending on your taste preferences. Dijon mustard may seem out of place, but it adds extra flavor and helps to emulsify the dressing.
What you'll need:
For the dressing:
- 1/4 cup apple cider vinegar
- 2 tbsp champagne vinegar
- 1 1/2 tsp Dijon mustard
- 1/4 cup blueberries
- 1 tsp lemon juice
- 3 tbsp olive oil
For the salad:
- 1 chicken breast, grilled then cut into cubes
- 2 cups spinach
- 1 1/2 cups arugula
- 1/4 cup chopped walnuts, lightly toasted
- 1/4 cup red onion
- 1/4 cup crumbled goat cheese
- 2 tbsp
What to do:
Mix all the ingredients for the dressing in a food processor. Pour over salad. Recipe makes two servings.
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