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.

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…