When it gets really hot all I want is salad, Popsicles, and ice cream. And margaritas too. Obviously. One of my favorite salads is the Chicken Ceasar that my boyfriend makes, but since making the switch to Paleo, that’s out. I will beat you non-Paleo Ceasar dressing with my own, equally delicious version. I will. Someday. Until that day is here I bring you my new favorite salad dressing which will absolutely be a summer staple.
The great thing about saled is its basically whatever you want. My boyfriend doesn’t like grape tomatoes so he doesn’t put those on. Feta? Sometimes. Avocado? Always. Corn. Cranberries. Cucumbers. Basically all the things. And meat. Because I’m not a rabbit and I need sustenance.
My go-to dressing is an olive-oil/mustard/red wine vinegar mixture that is pretty blah. I thought I’d step it up by asking for my little mini food processor for help. With the addition of basil and garlic, I definitely stepped up my game. And I have extra for lots of summer salads.
Basil Vinaigrette
Adapted from Against All Grain
Makes 1 cup of dressing
Ingredients
- 1/2 cup balsamic vinegar
- 1 teaspoon Dijon mustard
- 3 garlic cloves
- 1/4 cup basil leaves
- 2/3 cup extra virgin olive oil
Directions
- Place all ingredients, except oil, in blender or small food processor, and puree until smooth
- With blender running, slowly pour in the oil in a steady stream
- Blend for 15 seconds, after all ingredients have been incorporated.
The Little Red Mixer 