You may have noticed that I eat a lot of salads. I don’t mean to be a stereotypical vegetarian, but I actually just love salad. A lot of that comes down to the dressing: I always keep a good balsamic vinaigrette on hand that goes well with just about any salad – green, tomato, bean, pasta, you name it! And hey – stop buying balsamic vinaigrette at the grocery story and make your own. It’s really easy!
People have different opinions on what a good basic vinaigrette should be. Cassie likes hers “light, tangy and slightly sweet” and considers her Apple Cider Vinaigrette an “everyday basic.” I’m a balsamic girl and have found the following recipe to be very reliable.
Basic Balsamic Vinaigrette
Courtesy of my mom. This makes a big batch and keeps for ages.
2 Tbsp dijon
1 Tbsp minced garlic
1/4 tsp salt
1 1/4 cup plus 2 Tbsp Olive Oil
Fresh ground pepper
About low-fat dressing: I don’t buy it. For most salads, fat adds an essential flavor balance. Plus, salad is a great way to get those HEALTHY fats we’re all desperate to get our chops on. Sally has an awesome post on learning to love salads in which she writes about the importance of fat in dressing, not only for flavor, but for healthy tummies, as well:
A good salad is about balance and contrast—the sweet contrasting with the tangy contrasting with the salty, the rough contrasting with the smooth. Etc. You want to fall in love with eating salads, not force yourself to struggle through each one…a salad with some fat in the dressing tends to taste way better and have a better mouthfeel, and, as a bonus, those of us with sensitive tummies can use a little alkalinity from oil to balance out the acid in the dressing.
I definitely took Sally’s lead at lunch today, when I had a nice big salad to go with my veggie chili and chive bread. I took this to a whole new level at dinner when I ate out at Kenza, a Moroccan restaurant in central London. There I had an amazing rocket (arugula) salad with lemon, olive oil and olives. So simple but delicious! This, along with a whole bunch of other mezze, eggplant moussaka, and too much dessert, made for a very full tummy. No amount of alkalinity could balance the tummy-enlarging effect of a Moroccan feast!
- Morning Tea: Lemon and Honey
- Yoga. A short session, but a start. I did the first two sun salutation of the primary series: surya namaskara A and surya namaskara B, followed by my leg stretches. Tomorrow I will add a couple more poses.
- Breakfast: Bircher Muesli with Rooibos Tea. A late breakfast for me – by the time I had tea and did yoga, it was past 8am!
- Lunch: Veggie Chili with Salad and Chive Bread
- Cycle: 3.1mi ride into the City
- Dinner: Moroccan Food at Kenza Mixed mezze of pita bread, rocket salad, baba ghanoush, olives and raw veggies. Followed by eggplant mousakka with rice. Turkish delight and baklava for dessert. To drink, passion fruit martini, glass of red wine, and sweet mint tea.
- Cycle: 3.1mi ride back home