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 in15 mins
Serving sizeServes 6
- 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
- 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.
- 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.
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.
This recipe is from Cooking from the heart, 3rd edition: Diabetes
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Nutritional information per portion