As y'all know, Gina enjoys salad, and especially before dinner. I'm not talking about an iceberg lettuce salad, but a spinach, arugula type, or a fun herb mix. They're great for a pregnancy and just down right healthy. We've got flat leaf parsley and oregano growing in our garden and will often toss a bunch of said herbs into the mix. We also like to make our own salad dressings.
Buying salad dressing in the store is fine, and there are limitless choices. Although, you can save a lot of money and cater to your own tastes by making them at home. The following recipes are merely a suggestion. Play with the ingredients and be a frugal foodie. For the mayonnaise, I recommend egg-less since raw eggs are not recommended for the pregnant ladies.
Creamy Dill
1. 1/2 cup reduced fat buttermilk (my grandmother drinks it straight, holy cow)
2. 1 1/2 tbsps egg-less mayonnaise
3. 3/4 tsp chopped dill (fresh is better, dried is fine)
4. 1/4 tsp lemon juice
5. Kosher salt and fresh cracked pepper, to taste
Combine the ingredients in a bowl and whisk with a fork.
Don't mock me Ranch!
Use the same ingredients but replace the mayonnaise with sour cream. You will recognize the taste.
Balsamic Vinaigrette
Remember this rule and you'll rule: when making a vinaigrette the rule of thumb is one part acid(vinegar) to three-four parts fat(olive oil).
For example, whisk one Tbsp balsamic vinegar to three or four parts olive oil. Add salt or pepper if you desire and enjoy!
Gina will sometimes drizzle the two ingredients over her salad, separately (so, no whisking. You end up mixing the two as you are eating). She's old school.
Mustard Honey Vinaigrette
1. One Tbsp mustard (use Dijon if you're feeling footloose and fancy free)
2. Three Tbsp olive oil
3. One tsp honey
4. Kosher salt and fresh cracked pepper, to taste
Combine the ingredients in a bowl and whisk with a fork
**Replace the honey with 1/2 tsp dill for a completely different flavor.
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