I love a good salad. It’s such a quick and easy way to eat fruit and vegetables, and it makes a great side item to any meal. A co-worker shared his delicious red wine vinaigrette recipe with me, and over time I’ve made some adjustments to it, and it has become a staple in my fridge. I have a container mixed at all times and we haven’t used store bought dressing in years!
As for the salad, pretty much anything goes. I always start with spinach as a base and sweeter items like fruit seem to work better with the dressing than salty items like tomatoes.
1/3 cup red wine vinegar
2/3 cup oil
1/4 cup sugar
2-3 shakes soy sauce
2 cloves of garlic, crushed (or a 1/4t garlic powder)
Salt and pepper
Mix all the ingredient together in a shaker and shake well before use. Keep refrigerated for up to two weeks.
Baby leaf spinach