Cheers! to my first real recipe! What’s better to toast with than a big glass of dressing… That might not be quite right. I will cheers with salad, though.
Frustratingly, dressings are packed with unnecessary fillers and preservatives like most packaged foods, or they’re prohibitively expensive. This leads me to usually mix up a quick vinaigrette with an oil and a vinegar (balsamic and olive, for example) and salt and pepper. Occasionally, mixing up salad dressings can be nice, which brings me to this recipe.
1 block silken tofu
3 tbs apple cider vinegar
2 tbs kalamata olive juice (diced olives optional)
1 tbs garlic
1 tbs lemon juice
1/4 tsp salt
1/4 tsp pepper (I like more!)
Blend those ingredients until smooth. It should stay good in a jar in the fridge for a few days.
Now assemble your preferred greens; like crisp romaine or baby spinach. Throw on some grape tomatoes, chopped red onion, sliced up cucumber, and you have a delicious salad. This can be scaled up or down; for example, my lunch salad usually is about 5 pounds. The amount of dressing this will make could serve 4 or 12 depending on an individuals vegetable consumption!