Versatile Salad Dressing Recipe -

Today I woke up around 11 am [late, fun-filled night last night with a few of my neighbors]. I didn’t feel like cooking so I went out and bought a toasted bagel with lox cream cheese-one of my favorites. This doesn’t happen too often so you know I enjoyed it…[see how quickly I forget I am back on the healthy band wagon..]

I came home and asked that abominable question, the question that I ask everyday and the question that I must find an answer to everyday. Yes, even I dread this question…WHAT SHOULD I COOK? Dear Liser? [Dear Liser being the hubbie] and every day he answers, “anything”. Why do I continue to ask when I know what the answer will be….? Why!

I decided to make this salad dressing that “wowed” me at my Auntie Leels house in Canada over the summer and I knew I had to try it[thanks for the inspiration and the recipe Aunty].

I made the dressing, then the dressing inspired me to make a potato salad [with the organic baby red potatoes I received from the neighborhood CSA program], which inspired me to make a beautiful, delicious salad, which inspired me to grill some steak, and so lunch came together. After all that was done, I used what was left of the dressing to make some oven roasted wings for a midnight snack.

Chives

Ingredients
1 cup olive oil (good quality cold pressed extra virgin olive oil)
1/4 cup organic apple cider vinegar (or regular or balsamic)*
2 scallions or a large bundle of chives
3 large cloves garlic
1 teaspoon salt
1 teaspoon sugar
freshly ground black pepper to taste

**I used Bragg’s Organic Apple Cider because of its many health benefits…

Assemble ingredients…

Add to food processor…

Pulse several times until chives and garlic are finely chopped and all ingredients are incorporated…

Add salt, sugar and black pepper….pulse once or twice to mix…

Here is the deliciousness…

Peppers below are home grown….I tried something this year….and that “something” worked…

I added about 3 tablespoons of the salad dressing to 1.5 pounds cooked baby red potatoes for a light, tasty, healthy potato salad….

I quickly whipped up a salad of romaine lettuce, cherry tomatoes, baby yellow peppers from my veggie garden, julienned cucumbers, watercress and pommegranate…..

and added a few tablespoons of the salad dressing to that too….

I seasoned some organic grass-fed beef with a few tablespoons of the dressing with additional salt and pepper and threw it on my stove top grill….and served the steak with additional salad dressing…