Although I grew up in the big city of Toronto, as a child I spent most of my weekends and summers on a farm north of the city. My dad purchased the farm about a year before I was born and it was a very happy part of my life. We had cows, and sometimes chickens, and always a big vegetable garden. My dad exposed us regularly to new and interesting foods, like crayfish from the river and morel mushrooms from the forest. When he made salad dressing, it was always from scratch. He was a good cook. Below is his standard vinaigrette recipe. I tweaked it just a bit. It goes great with any leafy green salad. Enjoy!
¼ cup (60 mL) extra virgin olive oil
¼ cup (60 mL) canola oil
3 tbsp (45 mL) fresh lemon juice
2 tsp (10 mL) apple cider vinegar
1 clove fresh garlic, minced
1 tsp (5 mL) honey
1 tsp (5 mL) Dijon mustard
½ tsp (2.5 mL) Worcestershire sauce
½ tsp (2.5 mL) dried oregano leaves
¼ tsp (1 mL) salt
¼ tsp (1 mL) pepper
1. Whisk all ingredients together.
Please note: Use about 1 tablespoon (15 mL) of dressing for every 4 cups (1 L) of leafy greens. You can store in the fridge for up to 5 days. You may need to add a bit more salt (taste first and then decide).
Nutrition Information (per tbsp/15 mL): 82 calories, 9 g fat, 1 g saturated fat, 58 mg sodium