It’s hard to make salads exciting.
Try this test phrase: “we’re having BBQ spare ribs tonight!” in comparison to this: “we’re having salad tonight!”
It just doesn’t have the same appeal does it?!
In my quest to make salads as sexy as BBQ ribs (truly a lost cause), I’ve been experimenting with different dressings.
It all started when I made my own mayo. For weeks afterwards we had mayo-based dressings. Then there was the lemon craze, then we went back to basics with a simple olive oil and honey mix.
Then I found this interesting combo on 101 Cookbooks and haven’t looked back since. Rosemary and garlic are the new BBQ ribs!
Rosemary & Garlic Salad Dressing (makes about a cup)
*slightly adapted from 101 Cookbooks – she drizzles it over an heirloom apple salad so if that sounds good, head on over there!
- 1/2 tsp dried rosemary leaves
- 1 clove garlic
- 1/4 tsp sea salt
- 1 tsp honey
- 2 tbsps sour cream
- 2 tsps lemon juice
- Mince together the rosemary, salt and garlic (I put them in my tiny food processor, you could also grind them to a paste if you have a pestle and mortar).
- Stir in the honey, sour cream and lemon juice. Chill until needed.
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