Salad Dressing

Garlic Lover’s Vinaigrette

Salad DressingOf 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

[ingredients title=”Ingredients”]

  • 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


[directions title=”Directions”]

  1. Combine all ingredients in a small mason jar or salad dressing shaker. Shake well before serving.


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