Weekly Dish: Blue Cheese Vinaigrette

Blue Cheese is a great dressing for those summer salads. Not everyone can do creamy, however, so here is a recipe for a light and healthy, summery vinaigrette.
  • 2 tablespoons red wine vinegar
  • 2 teaspoons Dijon mustard
  • 5 Tablespoons extra-virgin olive oil
  • 1/2 cup crumbled blue cheese

Whisk vinegar, mustard and oil together. Add cheese. Season with salt and a generous amount of pepper.

Variations: add minced shallots and fresh garlic.

Weekly Dish: Greek Salad

I love salads and could maybe eat them for every meal. There are so many possibilities! Here is one of my favorites:

Greek Salad

1 head romaine lettuce, chopped
1 Cup feta cheese, crumbled
1 Cup Kalmata olives
1 cucumber, sliced into half moons
1 Cup cherry or grape tomatoes, or 1 tomato, chopped
1/2 Cup Red Onion, thinly sliced
Grilled or pan-fried chicken breast, chopped or sliced (optional)

Dressing:

1 Tablespoon homemade chicken stock
3 Tablespoons Apple Cider Vinegar
6 Tablespoon Olive Oil
2 cloves crushed garlic, minced
3 Tablespoons dried oregano
1/2 teaspoon real salt or celtic sea salt
freshly ground pepper, to taste