Versatile dressing
Shop-bought salad dressings can be high in hidden sugar, salt and fat. Therefore, homemade is best, as you can control what and how much of it you put in the dressing. This dressing is great with salad, but do not pour the dressing over the salad, rather serve at the table so everyone can add their own. Or use it to marinate or roast meat and chicken. Vegetables can also be prepared with the dressing. See the tips below.
Ready in
15 minsServing size
Serves 6Ingredients
- 3 tbsp (45 ml) olive or canola oil
- 2 tbsp (30 ml) balsamic or red wine vinegar
- 1 tbsp (15 ml) lemon juice
- 2 tsp (10 ml) chopped fresh rosemary or thyme
- 1 tsp (5 ml) mild mustard
- ¼ tsp (1,2 ml) salt
- black pepper to taste
Method
- Mix all the ingredients together and season with black pepper.
- Store in a clean, airtight container in the fridge and use as suggested. The dressing keeps well for up to 2 weeks.
- Serve about 1 tbsp (15 ml) per portion.
Tips
- Use this dressing to cook chicken breasts on the bone. Remove skin and fat from the chicken and pan-fry on both sides until golden brown. Pour some of the dressing over, reduce the heat, cover with a lid and simmer for 20 minutes or until cooked through. Or spoon dressing over a whole chicken before roasting it.
- Use the dressing as a marinade for fish portions, pork or lamb chops, excess fat removed. Braai or cook as in Tip 1.
- Salad ingredients, like cucumber, green beans, tomatoes and even broccoli will be delicious with this dressing. Or serve over lightly cooked green veggies.
- Toss butternut, baby marrows or veggies of your choice in the dressing and roast at 180 ˚C.
Versatile dressing
This Versatile dressing can be used in many ways: as a salad dressing, marinade or roasting liquid for veggies or chicken. It can also be adapted easily by using different vinegars, herbs and spices.
Versatile dressing
This dressing is versatile, make it as is, or experiment with different herb combinations.
Know your herbs
Here is a handy guide so that you can get to know your herbs.
Versatile dressing video
How to spatchcock a chicken, using the Versatile dressing
This recipe is from Cooking from the heart, 3rd edition: Diabetes
Download the recipe book
Nutritional information per portion
Energy
297 kJ
Protein
0,1 g
Fat
7 g
Carbohydrates
2,2 g
Salt
0,2 g
