Honey-Mustard Vinaigrette

Today we are in Long Island, visiting my husband’s relatives.  He hasn’t seen most of them for 10+ years, so obviously I have never met them.  It is also my first time in Long Island.  I’m sure I’ll have some pictures to post next week!  Additionally, it has been SO HOT OUT.  If you have been following the news (or if you live on the east coast yourself), you know just how hot it’s been.  On Thursday, it was 102 with humidity.  Yesterday it was almost 100 with humidity.  I’ve heard that in Florida it is about 115 with humidity.  It is just gross.  And it can be really dangerous – so if you have to be outdoors for long periods of time (or are at the beach), make sure you lather up with sunscreen, wear loose and comfortable clothing, and most importantly – stay hydrated!  I love carrying around my blue water bottle with me, and when I’m at home I keep it in the fridge, so it’s always cold when I have to take it with me to go somewhere.  What are some of your stay-cool tactics?

I’m a little embarrassed to post about salad dressing.  I have never really made my own dressing before (I don’t think).  I wanted to do something “different” last week with our salad, so I quickly googled something simple that included ingredients we already have on hand.  I found this recipe by Rachael Ray.  I altered her recipe drastically, only because my salad was just feeding two people.  I also added a bit too much vinegar, so I had to sweeten it out by adding a bit more of the other ingredients.  I also cut down on the “EVOO” (as she calls it) quite a bit, because I didn’t want it to be just plain oil.  I’ll post the recipe as she has it, and you are free, of course, to make your own adjustments.  Also, I just served this over a bed of mixed greens with a sprinkling of shredded parmesan cheese – but obviously you can add a multitude of other veggies, or even grilled chicken, to make it a main dish!

WW value of dressing per one bowl of salad: 3

IMG_20130710_215856_770

Honey-Mustard Vinaigrette

Serves 2-3

Ingredients:
-2/3cu extra virgin olive oil
-1/4cu white or red wine vinegar
-1tbsp dijon mustard
-2tsp honey
-Salt and pepper, to taste

Directions:
-Combine all ingredients in a jar, close lid, and shake vigorously.

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