Garlic-free ginger vinaigrette dressing
Not that I'm complaining, mind you. At least he's eating salad again. Enthusiastically, even.
In addition to ranch revulsion, I'm also sick of the balsamic vinaigrette and the Italian oil and vinegar I have on hand. I had no choice but to improvise - and that's always a roll of the dice as to whether the results will be spectacular or inedible.
It was more toward the spectacular side this time.
I started by googling for cranberry-spinach salad - a co-worker used to make it for holiday buffets at the office, and I'd always loved it. Most of those recipes called for either poppy or sesame seed, though. I didn't have poppy, and the sesame seed in the cabinet I'd bought in North Carolina. I haven't lived there for 10 1/2 years.
This recipe came close, but tasted a little bland. It probably would have been fine if I'd used the cranberries and almonds with the salad, but I didn't want to risk Big Guy turning up his nose. I suppose I could have done separate bowls, but that would blow my pretense that we all eat the same dinner.
So I cautiously added ginger. It's not a spice I use a lot - though my supply doesn't date back to North Carolina - except in pumpkin pie and gingerbread. This time, though, it did the trick, boosting the taste without overpowering.
Ginger vinaigrette dressing
- 3 tbl. white balsamic vinegar
- 6 tbl. olive oil
- 1 tbl. honey
- 1 tsp. ground ginger - that's a pretty timid amount. The more adventurous definitely would want more.
Combine all ingredients and wisk.
Searchable recipe index
Coypright 2008 Debra Legg. All rights reserved.