Tuesday, September 20, 2016

Honey Ginger Balsamic Dressing

Honey Ginger Balsamic Dressing 1

I think people get tired of eating salad at home because for the most part they stick with the same old thing...lettuce, onions, tomatoes, croutons, etc. Boring salad can turn you off pretty easily. I always try and spice my salad up with things like, great cheese (Gorgonzola or really good sharp cheddar being 2 favorites), I'll add crunchy tortilla strips, french fried onions, bits of leftovers (thinly sliced steak and leftover chicken are two we use a lot). I add apple, pears, walnuts, almonds, hard boiled eggs, anything to make a salad more exciting and get you to actually look forward to eating salad. A great dressing is a huge part to a wonderful salad so I usually make my own. In the past I've made an amazing Teppanyaki Style Ginger Dressing, and a Herbed Ranch Dressing that really send your greens over the top.

This time I decided to make a dressing that had all of the things I wanted in it. I like my dressing with a bit of sweetness so I set out to make my own.

After a few hours of playing mad scientist in the kitchen, I got what I think is the perfect balance in a salad dressing. A little tart, a hint of sweetness with the tang of 2 different kind of vinegars.

I really prefer to make my own. I know what goes in it and I know I'm not adding any ingredients I don't want it in. The only store bought dressing I really like are actually from BJ's Wholesale. They carry a Balsamic Dressing and a Cesar dressing that are both organic. Good stuff when I'm in a pinch, but for the most part, I make my own.

Feel free to experiment with the ingredients making this "your" dressing!

Honey Ginger Balsamic Dressing

Honey Ginger Balsamic Dressing
recipe from Lisa@The Cutting Edge of Ordinary
2 medium cloves garlic, minced
1 tablespoon finely chopped or grated ginger
1 shallot, minced
1/4 cup rice vinegar
1/4 cup balsamic vinegar
1/2 teaspoon Dijon mustard
2 tablespoon honey
1 tablespoon light brown sugar
1 tablespoon soy sauce
1/3 cup extra virgin olive oil
1/4 cup canola oil
salt & pepper to taste

I use mason jars for all my dressing. Just throw everything into the jar, shake it up and serve. Keep refrigerated.

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