Summers are approaching and I like to eat light and refreshing salads for my meals. Their are endless possibilities to make salads and by changing the dressing or the ingredients in the salad, you can have a new salad every time. While my stay in the US, salad dressings were very easily available and I used to always stock a few in my refrigerator. After coming back to India, I could not find any dressing in the stores and that’s when I decided to make mine at home. These dressings keep good in the refrigerator for almost a week and in just a matter of few minutes, you can whip up a lovely salad for your meal. So today, it’s a Balsamic Vinaigrette with garlic and herbs. I used the dressing for my arugula, watermelon and feta salad and the combination is wonderful. Here is the recipe for the Balsamic Vinaigrette.
All you need is
Balsamic vinegar – 14 cup
Extra virgin olive oil – 12 cup
garlic – 1 tbsp ( finely chopped )
Honey – 2 tbsp
Salt – 1 tsp
Freshly ground black pepper – 12 tsp
Dried thyme – 14 tsp
Dried basil – 14 tsp
Dried rosemary – 14 tsp
Method of preparation
Mix all the ingredients in a bowl with a whisk.
Store in an airtight glass bottle in refrigerator.
Mix well before use.
You can use the dressing for up to 1 week.