#vinaigrette

i used to hate salads, because I thought they were just lettuce and dressing, but they aren't. this will change you. 2-4 servings

ingredients: - pear - shallot - 2 tbsp fig jam - 2 tbsp white wine vinegar - 2 tbsp olive oil - greens of choice (I like spinach) - salt and pepper to taste

optional: - feta or goat cheese - nuts - lemon juice - raspberries - bacon

directions: 1. half horizontally the pear and shallot, then slice thinly. 2. add into a small container/bowl the fig jam, olive oil, and vinegar. mix aggressively or shake with lid until congealed (combined). 3. throw it all together in a bowl with your greens. crumble cheese on top, add toppings, go crazy.

This recipe from Smitten Kitchen combines tender potatoes, soft-boiled eggs, and a flavorful bacon vinaigrette for a satisfying and hearty dish. Perfect for brunch or a light dinner, it's sure to become a favorite in your repertoire.

Ingredients: 2 large eggs. 4 slices thick-cut bacon, cut into 1/2-inch pieces. 1 1/2 pounds small potatoes, scrubbed but not peeled. 3 tablespoons red wine vinegar. 1 teaspoon Dijon mustard. 1/4 cup extra-virgin olive oil. Salt and freshly ground black pepper, to taste. 2 tablespoons finely chopped fresh parsley, for garnish.

Instructions: Warm up a medium-sized pot of water. Add the eggs slowly and cook for 6 minutes until the eggs are soft-boiled. Put the eggs in a bowl of ice water to cool down. Once they are cool, peel them and set them aside. The bacon should be cooked in a large skillet over medium-low heat until it is crisp and golden. Place the bacon on a plate lined with paper towels to drain. Leave the bacon fat in the skillet. While that is going on, boil a big pot of salted water. Put in the potatoes and cook for 15 to 20 minutes, until they are soft. After you drain the potatoes, let them cool down a bit. Put the red wine vinegar, Dijon mustard, and olive oil in a small bowl and mix them together with a whisk. Add pepper and salt to taste. Depending on how big they are, cut the warm potatoes in half or four and put them in a large bowl. Add the vinaigrette to the warm potatoes and turn them over a few times to coat them. To serve, put some dressed potatoes on each plate. Put the soft-boiled eggs on top of the potatoes after you peel them and cut them in half. Add the crispy bacon and chopped parsley on top. Serve right away.

Prep Time: 15 minutes

Cook Time: 30 minutes

Homemade dressing sounds intimidating until the formula gets broken down. It comes down to one simple ratio: 3 parts oil to 1 part acid.

Start with 3 parts extra virgin olive oil. This forms the base and carries most of the flavor and nutrition. Add 1 part acid — apple cider vinegar, red wine vinegar, or fresh lemon juice all work well. The acid balances the richness of the oil and gives the dressing its signature tang.

From there, the options open up. A pinch of salt and pepper rounds out the flavor. A spoonful of Dijon mustard helps everything emulsify into a smoother texture. Fresh or dried herbs — basil, oregano, thyme — add depth without adding sugar or artificial flavoring.

Shake it in a jar, whisk it in a bowl, or blend it for a creamier finish. There's no wrong way to combine it, and the ratio scales easily for a single salad or a full week of meal prep.

For more info/resource, please check: https://link.optimagain.net/wa40tips

Blue cheese on iceberg lettuce With vinaigrette, you can make a simple but tasty keto-friendly salad that brings out the crispness of iceberg lettuce and the tanginess of blue cheese. It goes well as a side dish or a light lunch.

Ingredients: 1 head iceberg lettuce, washed and chopped. 1/2 cup crumbled blue cheese. 1/4 cup extra virgin olive oil. 2 tablespoons red wine vinegar. 1 clove garlic, minced. Salt and pepper to taste.

Instructions: In a small bowl, whisk together the olive oil, red wine vinegar, minced garlic, salt, and pepper to make the vinaigrette. In a large salad bowl, combine the chopped iceberg lettuce and crumbled blue cheese. Drizzle the vinaigrette over the salad and toss until well coated. Serve immediately.

Prep Time: 10 minutes

Cook Time: 0 minutes

Her name is vinaigrette so I sent the pic to her father (Kiddo) and said “wait does this make her raspberry vinaigrette?” Got an audible groan from their room. 🤣🤣🤣

Nonsquish pic of Vinni: