balsamic vinaigrette

This is the base of our balsamic vinaigrette. We’re working to expand our salad horizons, so someday we’ll make exciting variations.

• 1/3 c balsamic vinegar
• 2 tsp dark brown sugar, optional*
• 1 tbsp chopped garlic
• 1/2 tsp salt
• 1/2 tsp freshly ground black pepper
• 2/3 c olive oil

spinach salads

We’ve been making spinach salads a lot. It’s the same idea every time:

• balsamic vinaigrette (Emeril’s recipe)
• dried fruit (craisins or raisins)
• spinach
• nuts (walnut or almond)
• cheese (Parmesan or goat cheese)

So far, we like craisins more than raisins, walnuts more than almonds, and goat cheese more than Parmesan.

salmon broccoli salad and miso carrot sauce with ginger

I took some leftover grilled salmon and mixed it with Costco broccoli salad and miso carrot sauce with ginger (CEV, p 781-782). When making the sauce, I used half as much oil as the recipe calls for. I had this for lunch, and it was spectacular. I’m looking forward to making it again. (Though the scent of the sauce does stick to the lunch containers quite a bit…)

beef and broccoli salad with honey-garlic vinaigrette

I cut up leftover grilled steak, combined it with Costco’s broccoli salad, and dressed that with honey-garlic vinaigrette (CEV, p 763). Juliana had this for lunch a number of times and liked it a lot. As for myself, I wasn’t quite as much of a fan of the vinaigrette, but it was alright.

miso broccoli and chicken salad

Costco’s broccoli salad
miso carrot sauce with ginger (CEV, p 781)
chicken breasts
sweet miso glaze (CEV, p 782)

The miso glaze went on the chicken breasts as they were grilling. The miso sauce went on salad as a dressing.

CEV: How to Cook Everything Vegetarian
BRW: The Best Recipes in the World