I tend to be a fairly healthy eater, but I’ll be the first to admit I do NOT incorporate enough veggies into my days. Breakfast? Never a vegetable in sight. Lunch? Only baby carrots (I don’t know why, but I eat them almost every day. No other vegetables. Ever.) Dinner? I feel guilty about the lack of veggies and try to cram them all into a salad and call it balance.
But I get SO BORED with salads. I go through phases. One month I’m obsessed with spinach, and then I let a few too many leaves go bad and the smell turns me off for weeks. Then it’s spring mix until I can’t even look at another piece of arugula. And then romaine, until I realize I need more nutrients and I’m back on that spinach grind. And don’t even get me started about my salad dressing cycle…
BUT. This dressing. I’m convinced I will never get sick of it. It’s so good that I tell people I could eat it with a spoon like it’s soup. It is SO SO good. And easy. And chances are you already have the ingredients.
**This recipe was adapted from the Real Housemom’s recipe. I halved the amount of salt and list some recommendations for prep/storage after many instances of trial and error.
Best Ever Salad Dressing
1/3 cup olive oil
1/4 cup balsamic dressing
1 Tbsp honey
1/2 tsp salt
1/2 tsp dried oregano
1/2 tsp dried rosemary
Combine all ingredients in an airtight container. Shake until combined.
*For the balsamic dressing: I typically buy a cheap one at the store because I know I’m jazzing it up. This round, I made it with Wishbone brand, but I’ve made it with about 6 different types in the past-all taste good! Just make sure it isn’t one that is super oily–more on the thick side is better!
*I also crush up the rosemary. The long, dried pieces don’t soften much, so I prefer to have tiny bits. I put it in a sandwich bag and crush it before putting it in the recipe!
*This recipe separates QUICKLY, so I recommend an initial shake to combine everything and spread out the honey, and then more shaking before topping on a salad.
*Finally, when stored in the fridge, this recipe seems to solidify a bit. It tastes amazing, if not better, after a day or two in the fridge, but if you prefer a thinner consistency, let it sit out a bit before using.
I’ve been loving this on top of the recommended Italian chop salad (see linked website for full recipe). I pick and choose what I like, so I’ve been doing pepperoncini, hard salami, pepperoni, croutons, mozzarella. It’s a winner!