Green Salad with Creamy Balsamic Dressing

Shawn and I stopped into Nine Fine Irishmen for a pint on our last night in Vegas and as I perused their menu for more fried goodness (their onion rings are to die for), the green salad called my name. I didn't have high hopes for an Irish pub green salad but my body's lack of vegetables was hard to ignore. The salad was amazing. So simple (lettuce, tomatoes, and cucumbers. That's it.) and so tasty. The dressing was creamy balsamic which I'd never had before and I can't stop thinking about since. I tried to recreate it for dinner last night and I'm really happy with the results.

Creamy Balsamic Salad Dressing Ingredients

1/2 cup balsamic vinegar
1/2 cup olive oil
1 heaping tablespoon mayonnaise
Small bunch fresh parsley
1 clove garlic, peeled
1 heaping teaspoon Dijon mustard
1 teaspoon honey
salt and pepper to taste

Buzz ingredients in blender or small food processer until smooth. Store in a glass jar in the fridge for up to a week. Makes about 1.5 cups of delicious salad dressing.

I made a simple green salad of red leaf lettuce, green onions, cucumber, and red grapes and it was delicious. I added some kidney beans and hardboiled eggs to the leftovers to take for lunch today. Pro tip: Don't add the dressing directly to your big bowl of salad if you're planning for leftovers because the lettuce will get soggy, add the dressing to each individual serving and eat right away. I've got a couple 125ml mason jars that are perfect for packing a tablespoon or two of salad dressing for work lunches so I never have to eat flaccid salad (which, let's be honest, is the worst kind of salad).

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