Monday, April 27, 2015

Fig Balsamic Salad Dressing

This is a dressing recipe I got from my sister Rhoda, and I get great comments and requests for the recipe. It's a simple combination of  purchased dressing and a few pantry and fridge ingredients. Dressing will keep well in refrigerator for 2-3 weeks.
  • 1/2 cup Kraft Fig and Balsamic dressing (or any brand fig and balsamic dressing)
  • 3 tbsp grape seed OR avocado oil
  • 1 tbsp white wine vinegar
  • 1 tsp liquid honey
  • 1 tsp Dijon mustard
  • 1/4 tsp pepper
  • 1 tsp dry basil
  1. Mix all ingredients together in a jar and shake well. Refrigerate for several hours to allow flavours to blend.
  2. Make salad and drizzle dressing over just before serving. 
Salad mix that I like to use when serving the above dressing.
  • baby spinach
  •  finely diced red onion
  • fresh oranges, peeled and sectioned
  •  sliced fresh strawberries
  •  crumbled feta
  • candied pecans (optional)

4 comments:

  1. I can see why this is a favourite!!! Thanks for sharing Kathy.

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  2. Oh that sounds delicious!

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  3. I have a ton of frozen figs my mom brought me from South Carolina. Do you think there is a way I could add them to a plain balsamic vinaigrette and then add the rest of the ingredients? I need ways to use them up, I have gallon freezer bags full of them! I have wrapped them with bacon and baked them, used them with baked ham, eaten them plain. But they still take up half of my freezer!

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    Replies
    1. On the Prudent Homemaker site, she has a recipe for fig jam, that she uses over roast pork.

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