I love ranch dressing … and I really love blue cheese dressing … but alas, I’m trying to watch what I put in my body for health purposes … so I’ve been avoiding those 2 dressings since the first of the year … except those days when I get to go out to my favorite local bar/pub and get a bacon blue cheese burger … then all bets are off.
But the other 99% of the time? No thank you.
And now, I’m getting a little tired of the great balsamic and olive oil blend that I make quickly every morning (1/4 cup balsamic vinegar, 1/4 cup olive oil, 1/2 tsp dijon mustard, dash of salt and pepper and shake it up) … so when I saw this recipe over at The Kitch I knew I had to give it a try for something different!!
Original recipe is found here … and of course, when I made it, I made modifications 😉
Here’s how I did it!
2 tsp dijon mustard
3 tbs mayo (I am back to making it myself again, check it out)
dash of black pepper
dash of salt
dash of oregano
dash of garlic powder (can be omitted)
2 tbs white wine vinegar … yes, I have that BUT you could easily use any other vinegar that you have
dried parsley (optional)
*seriously, you can put whatever herbs and spices you want to make it yours!!)
All you gotta do is whisk everything together, or put in a small jar with tight lid and shake it like you mean it … I’ve found it’s best if you make it and then stick it in the fridge for an hour or so if possible.
I used it this time around as a little sauce to put over my deli rollups I had for dinner the other night … can’t wait to try it on burgers next time!
Go ahead and give it a try and say yeah when you realize that this is a GREAT little dressing to have at a moment’s notice!
forward to sharing with some of these GREAT
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