Quote:
Originally Posted by Buehler445
Eh yeah. I don’t know. I just am not real big on a bunch of dressings and I’ve tried a lot of them and I’m just meh. So I put a little water on the salad and grind some pepper. Maybe I’m just a weirdo but I like it better. And so I end up plowing a lot of calories and crap into stuff im meh on.
I’ll look at BEPs stuff maybe it’s better.
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Dayum! I keep forgetting important ingredients. You need vinegar—absolutely essential. I don't measure anything so do it to taste, a little at a time. Works best with white balsamic, the apple cider vinegar. I figure white wine and just plain white vinegar would work fine—just never used them with this. But not that dark woodsy balsamic. This is a nice light tasting, and light in terms of calories and low fat dressing.
Oh and whisk the Dijon ( about a tsp per serving) into the juice from the orange first before adding the vinegar and water.