Salad Dressing

Each month, I go through all of my old magazines for that month just to get some ideas and for some fun.  I will set some aside that have some recipes I want to try.  Well, I was looking through Eating Well from December of 1997 and their Earl Grey Vinaigrette.  It sounded interesting and I finally got around to making it.  I tweaked the recipe a little because I don’t use oil and I can never find champagne vinegar.  I also didn’t have any shallots on hand, so I used the onion powder.  Here is what I came up with.

Earl Grey Vinaigrette

Prep Time: 6 minutes Cook Time: 3 minutes Yield: 8 servings

2 TBSP walnuts

¾ cup brewed Earl Grey tea

2 TBSP rice vinegar

2 TBSP shallots, minced (or 1 tsp onion powder)

2 TBSP Dijon mustard

Salt and Pepper to taste

  1. In a small pan, toast the walnuts over medium heat, stirring often, for 3 to 4 minutes. Let cool, then coarsely chop.

  2. In your magic bullet, or blender, combine all of the ingredients and blend until combined.

  3. Season with salt and pepper.

Store in an airtight container in the refrigerator for up to 2 days.

For dinner we had a big salad, full of Romaine lettuce, broccoli, green onions, grape tomatoes, spinach, chickpeas, and kidney beans and a little garlic bread on the side.  It really hit the spot.  I did get a bite of bread with chickpeas and dressing, and it tasted a lot like an egg salad sandwich, hmm, that gives me an idea for lunch tomorrow!

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