As a frequent pre-diabetic necessitated salad eater, I am constantly on the lookout for new salad dressings that will make what has become ordinary just a little bit extraordinary. I found a great option that not only tasted fabulous, but was a great way to use up some of those chives I have been trying to get rid of. Martha's Chive Vinaigrette was just what the doctor ordered.
And it was super simple. I just mixed in some chopped chives, dijon mustard, red wine vinegar water and Splenda, which I substituted for the honey the recipe called for. Once I mixed these together, I combined in some olive oil, gradually mixing so that the dressing combined correctly.
I decided to serve the dressing with my favorite salad staple: quinoa. I love quinoa because it makes a normal salad much more filling, enough for a large lunch that will tide me over for my long days from work to school. I added in carrots, grape tomatoes and cucumber to top it off.
The result was just the salad revamp I was craving. Easy enough to pack for work the next day, but different enough to keep me just a little bit on my toes.
Recipe (from marthastewart.com):
Ingredients
Makes 1/2 cup
- 1/4 cup minced chives
- 2 tablespoons white wine vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon water
- 2 teaspoons honey
- Kosher salt and freshly ground pepper
- 4 teaspoons extra-virgin olive oil
Directions
Read more at Wholeliving.com: Chive Vinaigrette - In a small bowl, whisk together all the ingredients except the oil.
- Slowly add the oil, whisking vigorously, until the vinaigrette is emulsified. The vinaigrette will keep, tightly covered, in the refrigerator for up to 2 days.
No comments:
Post a Comment