Usually I drizzle extra virgin virgin olive oil, aged balsamic vinegar and a couple cranks of salt and pepper on the greens.
But since I’m trying to keep my work salads purely vegetarian this week, I thought I would up the ante on the salad dressing.
This was my concoction. I think it’s pretty good.
I made enough salad dressing here for about 3 to 4 salads. I’m not very generous with dressing.
1 tablespoon extra virgin olive oil
1 teaspoon Dijon mustard
A couple of shakes Worcestershire sauce
1 squeeze anchovy paste
Half teaspoon garlic pepper
Couple of cranks sea salt
2 dashes balsamic vinegar
1 teaspoon sour cream
Mix all together. Keep in fridge for up to 72 hours. Use on salad as dressing.
Do you make your own salad dressing? If so, what is your favorite?