So…from nachos to salad?
Yep. That sounds about right.
But this isn’t just any salad. This is a salad with ‘Hands Down’ the most delicious homemade dressing I’ve ever made!
Boom.
And really…most bottled dressings are just flavors and high fructose corn syrup, but for some reason making them homemade has always intimidated me. Silly right? (PLUS bottled dressings are a gluten mine field. Be careful!)
Intimidate no more!
I followed Linda Wagner’s recipe for Cilantro Shallot Vinaigrette – found here.
So easy and SO GOOD!
Some tips:
To measure out a tablespoon of cilantro, just grasp the leaves in your bottom three finger and tug. This is basically a tablespoon.
If you have a blender bottle – use it to make your dressing! It shakes really well and makes it easy to mix. AND if you’re using a blender bottle, turn the lid upside down and squeeze the lemon juice into the lid.
From there you can pick out the seeds or open the spout a crack and the lemon juice will leak out – leaving the seeds in the lid!
Parrish and I enjoyed baked sweet potatoes with our salad. I devoured mine with a giant, heaping, serving of 0% fat Greek Yogurt.
I also added in a tablespoon of cheddar to my spud. Cheddar makes it better yo!
**********
Bah!
I have less than two weeks left at my J.O.B. and actually, two weeks from today I’ll be heading down i-40 to Wilmington.
Stress?
Yeah. I’ve got some of that.
But I wanted to say thank you so much to everyone who has sent me uplifting, sympathizing, empathizing, advising emails. And that really means a lot to me!
