Citrus Balsamic Vinaigrette, a Salad Idea, and My Apparent Lack of Technological Skills
Quite a post title…I know. Don’t think I am on some crazed rant…but this is the second time I am writing this post. Why am I writing this post again you ask? Oh gee…where to begin…let’s just say that running a blog requires a lot of technical skills that I am
learning trying to learn as I go. Yesterday, I managed to crash my own site for an entire day. My mind ran through every worst case scenario…I had been hacked, accused of copyright issues, or somehow violated a service agreement. Oh no. I just needed to comprehend techie lingo and it all would have been ok. The upside to all of this is that the crash was related to me upgrading my site. All of you have produced so many views that I needed a bigger hosting plan. YAY!! THANK YOU!!! 🙂
Now, onto the real reason for this post…to talk about a super easy dinner idea using a homemade vinaigrette. There are a million choices for salad dressings in the store, but most are loaded with additives, artificial ingredients, sugar, and unhealthy fats. Making a homemade dressing, especially a vinaigrette is super easy to do.
This vinaigrette is made using really high quality extra virgin olive oil and balsamic reduction from a company called Castillo de Piñar. You have already heard me talk about some of their products in my recipes for Coconut Coriander Shrimp and Olive Oil Orange Cake.
Castillo de Piñar’s EVOO is non-GMO and naturally gluten free. Their Citrus Balsamic Reduction is organic, non-GMO, and gluten free. This balsamic reduction is slightly sweet, but still maintains the tang of balsamic vinegar and it has a great citrus flavor infused into it.
To make an easy weeknight meal you just add Castillo de Piñar EVOO and Citrus Balsamic Reduction into a little mason jar with a few other simple ingredients and shake. Use this to dress your favorite salad.
For the salad pictured I used spinach, sliced green apples, blueberries, feta cheese, candied walnuts, and honey mustard roasted chicken breast then dressed it with my Citrus Balsamic Vinaigrette.
- ¼ cup of Castillo de Piñar Extra Virgin Olive Oil
- 1 tbsp Castillo de Piñar Citrus Balsamic Reduction
- 1 tsp dijon mustard
- 1 clove garlic, very finely minced
- ¼ tsp sea salt
- cracked black pepper to taste
- Put everything into a small mason jar with lid and shake very well until the mixture is completely combined. (You can also whisk together in a bowl)
- Serve over salad.
XO and I promise to be less reckless with technology and to hone in my skills,