Red Wine Vinaigrette

With the end of summer fast approaching, the vegetable produce is in it’s prime.  We here at The Blessed Nest are frequenting the local farmer’s market and harvesting bits from our first year garden with glee. Lettuce, cucumbers, broccoli,  tomatoes… the rainbow of colors and flavors sway the senses.

We love to eat salads every day, at least with dinner, if not as the whole lunch or dinner meal.  They are healthy, filling and help us get in a day’s worth of veggies in one sitting.  Even my kids have grown to love them, thanks to the crunch of croutons on top.

There is a slight problem, however… what can I put on top of a beautiful bed of greens to enhance, not deter from, it’s flavor? Many store-bought salad dressings are laden with sugar, high fructose corn syrup, or salt or just plain taste bad.  I have experienced very few dressings I could look forward to until I discovered this amazing combination.  You probably have most of these items in your kitchen. So take 5 minutes to mix it up and give it a try.  Feel free to change the amounts a bit to taste.


Red Wine Vinaigrette

2/3 cup extra virgin olive oil

1/4 cup vinegar

3 Tablespoons red wine

(if you don’t have red wine, you can use red wine vinegar instead of the white vinegar and red wine ingredients)

1 Tablespoon honey

1 Tablespoon yellow mustard

2 cloves minced garlic

1 teaspoon salt

Pepper to taste

Add to a container, shake.  The ingredients only stay temporarily emulsified, so shake again before serving.  Do not refrigerate.  Store at room temperature and use within 3-4 days for optimal freshness.  Breath mint the next day, optional.