I apologize for the lack of posts this month! My husband and I were on vacation and just returned a couple days ago, but have no fear: I have LOTS of delicious recipes I have been waiting to share with you!
This summer I have really enjoyed experimenting with new homemade salad dressings (like this fabulous red pepper jelly vinaigrette). After perusing the ingredient list in pre-packaged dressings, I decided it would be worth the extra few minutes it takes to whip up my own. If I am running low on time, I really enjoy a simple toss of balsamic vinegar and olive oil to do the trick. But, one of the best parts about today’s recipe is that it makes a large quantity, so you can store it in the fridge and use it for weeks to come. Dedicate 5 minutes to making this once a month and you won’t have to use the store-bought stuff anymore. It’s a pretty good deal, don’t you agree?
This dressing is flavorful but works with any combination of vegetables you can throw together. Consider it your blank canvas, knowing whatever you decide to add to it will pair beautifully. A little tiny bit also goes a long way. Seriously–just a spoonful should be plenty for a large salad!
A few weeks ago I had a friend over and we ate this salad before we went swimming, and it was perfect. Light but filling, the addition of chickpeas was ideal to boost the staying power of the dish. In the salad was spring mix, fresh tomatoes, cucumbers, and a sprinkle of reduced-fat feta cheese. It reminded me of a blend between an Italian and Greek salad, and it was so refreshing!
Creamy Garlic Dressing
- 1/2 cup extra virgin olive oil
- 1/4 cup apple cider vinegar
- 3-5 cloves of garlic, crushed
- 3 tbsp fresh lemon juice
- 2 tbsp fresh chopped parsley
- 1 tsp salt
- 1/2 tsp dijon mustard
- 1 tbsp honey or agave
1). Place all ingredients in blender (or food processor) and blend on medium high for 30 seconds or until well mixed. Store excess in an airtight container in refrigerator. If dressing solidifies when cold, let sit at room temperature until liquid, then stir. Enjoy!
Servings: 16 (1 tbsp per serving)
Nutritional Information per Serving: Calories: 68 Carbs: 1g Fat: 7g Protein: 0g Sugar: 1g Fiber: 0g
WW PointsPlus: 2
13 thoughts on “(My New Favorite) Creamy Garlic Salad Dressing + a Salad Idea”
I love all your recipes ! Keep em coming !
Hope you are enjoying your summer.
Thank you!! I am and hope you are too! 🙂
Sounds delicious! I make all of my own salad dressings too!
🙂 I think that’s awesome! It’s really not that much work and it’s so much better!
How long will it’s keep good?
I had mine in the fridge for about a week and a half or 2 weeks. As long as you store it in an airtight container in the fridge you should be fine!
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Just tried this…delicious! Thanks for the recipe 🙂
Fantastic!! So glad you liked it!
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I made it tonight for a gathering with friends for the salad. It was good! I enjoyed it. Even one of my friends who is picky liked it!
So glad you enjoyed it Tanya! Thanks for your comment! 🙂
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