Vinegrette Salad Dressing: Homemade

Green Salad jazzed up with sweet but tangy dressing

The salad dressing is sweet but tangy. Just the way I like it.

Pour equal portions of olive oil and the vinegar of your choice, approximately 1/4 cup each, into a jar with a good seal, so you can shake it later.  Balsamic vinegar has some carbs and makes the dressing dark, but adds a great flavor.  Many other vinegars are carbohydrate free.

Add one or two cloves of garlic, squeezed through a garlic press, some salt and pepper to taste, and 1/3 tsp. dry mustard.  Top it off with one or two packets of truvia sweetener (made from Stevia), seal the jar and give it a shake.  Dip a spoon and taste to see if you need to add something to make it perfect. Other flavors could be added per taste.

Great on spinach salad.  Bon Apetite!  The twisty tang on your tongue for your packed lunch salad should toss you full bore into a great productive afternoon. Happy Monday.

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