Welcome back! After a very long and snowy winter, summer has finally arrived and so have fresh farm vegetables. Last week marked my first pickup of delicious organic vegetables from Jen & Derek’s Organic Farm. Even though it was filled with lots of greens, I put a lot of them to use in this week’s Salad with a light basil vinaigrette.
Give this light dressing a try with your favourite vegetables and greens for a delicious dinner on a hot humid day.
Makes about 1 cup of dressing
10 fresh basil leaves, sliced thinly
4 tablespoons of your favourite light flavoured oil
2 tablespoons of white wine vinegar or apple cider vinegar
1 tablespoon of honey or maple syrup
1 teaspoon of dijon mustard
salt and pepper to taste
Mix all of the ingredients in a mason jar and shake, shake, shake until a smooth creamy dressing forms. This will keep in the fridge for up to a week if you have any leftovers.