Sunday, October 21, 2012

Fruity Tangy Salad Dressing

Yields 2 servings

  • 1/3 cup red seedless grapes
  • 1/3 cup cubed strawberries
  • 1 Tablespoon balsamic vinegar
  • 1 Tablespoon Smart Balance Oil
  • 1 Tablespoon honey
  •  Walnuts for garnish

In this salad: romaine lettuce, tomato, cucumber, and white onion.


In a medium size bowl, whisk vinegar, oil and honey, whisk in freshly washed fruit (not dried), and add to salad. Garnish with walnuts- if you cannot eat walnuts, try avocado, egg, sliced roast beef or other protein. I didn't measure the vegetables; I filled a medium size bowl halfway with lettuce and added a little each of the chopped vegetables. When I prepare a salad, I usually make enough for the following day, but I store the dressing separately in the refrigerator; I don't normally keep a salad or dressing longer than two days.  Enjoy!

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