Now that I’m an adult, on the cusp of independence, I have decided that I should probably start thinking about my health. I will never give up dessert, of course–I just mean that I should be a bit more conscious about consuming things that will help me to live to be 105 (this has always been my goal. It seems like a good age). So I’m going to make an effort to bike and walk more (my mom wants me to run. I do not want to run. I should probably run) and to incorporate more healthy things into my diet. And what’s healthier than a salad?
Once in a while I’ve made myself salads for lunch, using a dressing of olive oil and balsamic vinegar. While good, this combination never tasted as nice as the salads I would eat at my dad’s restaurant (fancy that). So I asked him, and he told me that the secret was honey-balsamic vinaigrette. He was right–the vinaigrette provides just the right combination of salty and sweet to pull the salad together into healthy perfection. I drizzled a tablespoon of it onto a salad of mixed greens, avocado and sauteed vegetables, packed it in my lunchbox, and ate a restaurant-worthy meal in my high school cafeteria.
So, you will need….
- 2 tablespoons balsamic vinegar
- 1 teaspoon Dijon mustard
- 1/4 cup extra virgin olive oil
- 1 tablespoon honey
- 1/4 teaspoon salt
- 1/2 teaspoon pepper
Place all the ingredients in a jar and stir thoroughly. Drizzle over salad for use. Can be stored in the refrigerator for up to two months. Enjoy!