Salted Red Wine Vinaigrette

Salted Red Wine Vinaigrette

 

You think I can’t hear you out there.  You think that just because there’s a computer and miles between us that I can’t hear what you’re saying right now.  Well, you’re wrong.  Maybe it’s the teacher in me, but I can hear people’s thoughts from miles away.  Right now, you’re thinking:

 

“A recipe for salad dressing??  I came to Semi-Veggie to find out what to make for dinner, and she’s giving me a recipe for salad dressing?  I don’t even have the groceries in my house right now to make a salad, much less the time and energy and ingredients to make freakin’ salad dressing.  I’m ordering take-out right now.  Jessie’s crazy.  Anyway, I don’t want to be the type of person who makes homemade salad dressing!  Making your own salad dressing seems so… stuffy and Martha Stewart-esque.  What, Jessie, you think you’re better than me?  You think you’re above florescent orange French salad dressing?   Didn’t you just go on a few weeks ago about how it’s ok to use prepared ingredients in the kitchen?  Are you going to come to my house and judge my bottles of Creamy Ranch?”

 

Are you finished?

 

“Well, yeah.  Thanks for listening.”

 

No problem.  So now that we have that out of the way, you really need to make this stuff.  It takes literally two minutes to make, and it tastes amazing.   But I’m sure you’re still wondering why I make my own salad dressing, and why I think you should do the same.  Honestly, I make my own salad dressing because it’s cheaper than buying the three dollar squeezable bottles.  Also, the homemade stuff tastes much better than anything I’ve bought at the store.  Isn’t that enough?  Are you convinced yet?  No?  Well… don’t knock it until you’ve tried it.  Now, go shake up some dressing!

 

Salted Red Wine Vinaigrette

Ingredients:

½ cup olive oil

 

½ cup red wine vinegar

 

1 tsp. sour cream or yogurt

 

Lots of salt and pepper

 

Directions:

Pour olive oil and red wine vinegar into a bottle.  I like to use an old balsamic vinegar bottle, but anything will work.  Add the sour cream or yogurt, and sprinkle in lots of salt and pepper.  Put a cap on the bottle, and shake it up!  The oil and the vinegar will blend and make delicious dressing.  I can’t even tell you how good this stuff is – pour it over salad greens, carrots, broccoli, whatever you have in your veggie drawer.  J. and I keep a bottle of it on the dining room table, and we easily go through one bottle a week.  It’s that good.