Salads

Dinner was a nice salad. Well, actually 2 small ones. Salads are a great week- rounder outer (Yes, I just made up my own words). It's a great way to use up leftover veggies from the week. I think this will start being my go to weekend meal. :)

One was dark greens, celery, carrot, cucumber, boca chicken (smothered in frank's hot sauce), and a little light ranch dressing.

Two was was dark greens, carrot, broccoli, red pepper, green pepper, bean sprout, cucumber, tomatoes with a homemade balsalmic vinaigrette.

Dressing recipe:

• 1/4 cup balsamic vinegar
• 2 teaspoons dark brown sugar, optional*
• 1 tablespoon chopped garlic (I used 1 clove, in press)
• 1/2 teaspoon salt (just 1/2 turn of the mill of sea salt is what i used)
• 1/2 teaspoon freshly ground black pepper (i just used the mill and eyeballed it)
• 3/4 cup olive oil
• 
  

Mix vinegar and sugar (if using) until sugar dissolves. Add vinegar mix, garlic, salt, pepper, and oil to shaker. Shake until well blended.

If not using it right away, cover and refrigerate, whisking or shaking again before use.

*If using a good quality vinegar you should not need the sugar, but if using a lesser quality you might want the sugar to round out the dressing.

(forgot to take photo..whoops)

Emril, This dressing ROCKS. 5 outta 5 stars for sure.