Summer hasn’t officially kicked off, but it sure feels like summer. Temperatures teetering around 30 degrees celsius, mouth-watering smells from backyard bbq’s, and gardens in full bloom.
If you’re anything like me, all you want in the hotter months is something cold to drink and lighter foods. It’s the only time of year I eat more like a rabbit than a lion.
I’ve strung together three super quick, super easy vinaigrettes to drizzle over your favourite leafy salad. I’m talking no chopping no blending, just a mason jar or any bottle with a lid and about 30 seconds of shaking.
Are you up for the challenge?
Wait! Before you start, you need to know this. Traditionally a vinaigrette is mixed with three parts oil and one part vinegar, but I flipped the ratio. It is called a vinaigrette after all?
Are you still up for the challenge?
Recipe serves four or one large salad.
3 tablespoons white wine vinegar
1/4 cup orange juice*
1 tablespoon extra virgin olive oil
1 tablespoon honey
salt and ground black pepper
Shake all ingredients in a mason jar for 30 seconds.
*Kick it up a notch by adding texture: use 2 freshly squeezed oranges instead of store bought orange juice. Don’t forget include the pulp and add a sprinkle of rind.