Mimi’s Vinaigrette Salad Dressing

Summer shorts-wearin’ season is just around the corner and that means those pesky extra winter pounds need to come off!  Even though I’m a grandma, I still wear shorts. I try to eat more salads, fruits, and veggies this time of year and cut down on the heavier carbs like bread and pasta. I’m not a big fan of bottled salad dressings however, so I frequently turn to my grandmother’s homemade recipe.  We called her Mimi and this is my somewhat healthier version of Mimi’s vinaigrette salad dressing.

I try to eat a leafy green salad every day. That doesn’t always happen but by making it a goal of mine, I’m always aware of the days when I don’t eat a salad.

To make Mimi’s vinaigrette salad dressing, you can use either cider or balsamic vinegar. I usually choose balsamic. And the oil is good for you as long as you choose one of the healthier options like Extra Virgin Olive Oil, Avocado Oil, or Walnut Oil. Fats help absorb all the vitamins and minerals in a salad, so you don’t want to use fat-free salad dressings. Unlike Mimi, I add a bit of water to the recipe to cut down on calories.

Pair your salad with a yummy serving of Mushroom Asparagus Fontina Quiche for a well-rounded meal. This is one of my favorite summertime meals!

Mimi’s Vinaigrette Salad Dressing

1/3 cup Extra Virgin Olive Oil
1/3 cup Cider or Balsamic Vinegar
1/4 cup sugar
1/8 cup water
Salt and Pepper to taste

Pour all ingredients into a small Ball mason jar. Put the lid on tight and shake vigorously until sugar is thoroughly dissolved. Drizzle onto salad of your choice.