Monday, April 18, 2011

Creamy Vinaigrette

I made a simple salad with spring mix, tomatoes, purple onions, mushrooms, avocado, and seared shrimp.  With a quick homemade dressing, it made for a great, filling weeknight meal.

I'd usually say that posting a salad recipe is a bit of a cop-out, but I had to share this Creamy Dijon Vinaigrette.  It is everything a good vinaigrette should be- tangy and unique.

Dressing adapted from Mark Bittman


1/3 cup extra virgin olive oil
3 tablespoons or more good white wine vinegar
3 tablespoons sour cream
1 teaspoon Dijon mustard
1 small shallot, minced
Dash garlic powder
Salt and freshly ground black pepper to taste


1. Combine all ingredients in a small mixing bowl.  Whisk until a creamy emulsion forms.  Taste and adjust for seasonings.
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