Versatile Dressing

CategorySide Dishes

Yields1 Serving

 45 ml olive or canola oil
 30 ml balsamic or red wine vinegar
 15 ml lemon juice
 10 ml chopped fresh rosemary or thyme
 5 ml mild mustard
 ¼ tsp salt
 black pepper to taste

1

This recipe is in Cooking from the Heart 3

Ready in 15 mins

Shop-bought salad dressings can be high in hidden sugar, salt and fat. Therefore, homemade is best, as you can control what and how much of it you put in the dressing. This dressing is great with salad, but do not pour the dressing over the salad, rather serve at the table so everyone can add their own. Or use it to marinate or roast meat and chicken. Vegetables can also be prepared with the dressing. See the tips below.

1. Mix all the ingredients together and season with black pepper.
2. Store in a clean, airtight container in the fridge and use as suggested. The dressing keeps well for up to 2 weeks.
Serve about 1 tbsp (15 ml) per portion.

Tips:
1. Use this dressing to cook chicken breasts on the bone. Remove skin and fat from the chicken and pan-fry on both sides until golden brown. Pour some of the dressing over, reduce the heat, cover with a lid and simmer for 20 minutes or until cooked through.
2. Use the dressing as a marinade for fish portions, pork or lamb chops, excess fat removed. Braai or cook as in Tip 1.
3. Salad ingredients, like cucumber, green beans, tomatoes and even broccoli will be delicious with this dressing. Or serve over lightly cooked green veggies.
4. Toss butternut, baby marrows or veggies of your choice in the dressing and roast at 180 ˚C.

Ingredients

 45 ml olive or canola oil
 30 ml balsamic or red wine vinegar
 15 ml lemon juice
 10 ml chopped fresh rosemary or thyme
 5 ml mild mustard
 ¼ tsp salt
 black pepper to taste

Directions

1

This recipe is in Cooking from the Heart 3

Ready in 15 mins

Shop-bought salad dressings can be high in hidden sugar, salt and fat. Therefore, homemade is best, as you can control what and how much of it you put in the dressing. This dressing is great with salad, but do not pour the dressing over the salad, rather serve at the table so everyone can add their own. Or use it to marinate or roast meat and chicken. Vegetables can also be prepared with the dressing. See the tips below.

1. Mix all the ingredients together and season with black pepper.
2. Store in a clean, airtight container in the fridge and use as suggested. The dressing keeps well for up to 2 weeks.
Serve about 1 tbsp (15 ml) per portion.

Tips:
1. Use this dressing to cook chicken breasts on the bone. Remove skin and fat from the chicken and pan-fry on both sides until golden brown. Pour some of the dressing over, reduce the heat, cover with a lid and simmer for 20 minutes or until cooked through.
2. Use the dressing as a marinade for fish portions, pork or lamb chops, excess fat removed. Braai or cook as in Tip 1.
3. Salad ingredients, like cucumber, green beans, tomatoes and even broccoli will be delicious with this dressing. Or serve over lightly cooked green veggies.
4. Toss butternut, baby marrows or veggies of your choice in the dressing and roast at 180 ˚C.

Versatile dressing
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