Hallelujah and Happy Friday! Did anyone else feel like this week simultaneously flew by and crawled? I think that's sometimes the worst fate for a week, but it's getting better because I'm catching up on Empire and enjoying this week's recipe for lunch.
I first got hooked on making vinaigrettes when I learned how to make them for my Spinach Chicken Pasta. Vinaigrettes are another one of those super easy, must-know recipes that can have so many combinations of flavors. With spring quickly approaching, I made mine with strawberries for a fruity profile.
• 3 garlic cloves, pressed
• 2 strawberries, cubed into small pieces
• 3/4 cup olive oil
• 1/4 cup white wine vinegar
• fresh dill
• fresh dill
• ground pepper
• garlic powder
MAKE IT HAPPEN
There's not much to making this recipe happen. You'll want to have a container that can be kept closed while the vinaigrette sets.
Combine ingredients, including seasonings into the container. I picked up this glass container at Target because it was giving me I Dream of Jeannie vibes and it was only $5.00!!
You'll want to shake this up, I would shake it up for a few minutes and then put in the fridge. The rest of the day, anytime I opened the fridge I would shake it again.
Then you'll store in the fridge for a few days (I'm talking three to five days). You'll notice that the vinaigrette will start to harden, THIS IS NORMAL. Don't worry, it's still delicious. Take it out of the fridge about an hour before use to let it liquify again.
Shake up really well and then serve.
I grilled up some chicken for the salad and poured a little of this vinaigrette into the pan while it was cooking. This is a nice light dressing with great flavor.
And with that, I have another successful vinaigrette to add to my collection. Have you made your own vinaigrette or other dressing before? Let me know your faves in the comments!