Of all the healthy habits I vowed to adopt this year, eating more vegetables is the one I’ve struggled with most. It’s not that I don’t like vegetables, I just find myself not eating them if they can’t be easily thrown together. Because of my job, I seem to perpetually be in a hurry and will often grab what’s easiest to take for lunch when I head out the door every morning.
Meal prepping the past couple of weeks has really helped my veggie intake. I chop peppers, carrots, onion and tomatoes to throw into a giant salad on Sundays that I can then easily toss into a bowl for lunch or dinner. At the same time, I throw together some of my Grandpa Cattaneo’s salad dressing to top the leafy greens off.
This is pretty much the only salad dressing I eat. It’s that good. But it’s not for the fait of heart — this dressing packs a strong, garlic punch. That’s why I love it so much! It also makes for a great, overnight chicken marinade. Just make sure you have a few mints handy!
Garlic Lover’s Vinaigrette
- 3/4 cup olive or safflower oil
- 1/3 cup red wine vinegar
- 2 cloves garlic, minced
- 2 Tbsp. sugar (optional)
- 1 tsp. salt
- 1 tsp. pepper
- Combine all ingredients in a small mason jar or salad dressing shaker. Shake well before serving.
[…] think the only way to eat this salad is tossed in a little garlic lover’s vinaigrette, but it’s great no matter what the dressing. You should serve the dressing on the side if […]