By Amanda Cortens (@PeppersPennies)
WINNIPEG, Man. — In the middle of January, veggies can often be a bit lacklustre. I mean, there is only so much cabbage and carrots one can eat! I find the key to getting enough veggies in your diet in the winter is to jazz-up the ‘ol tried and true greens to make them a bit more exciting and palatable. A great way to do this is to make a homemade salad dressing that can double as a dip to make lunches, snacks and dinner a bit more inspiring.
Sure, it is easy to open up a bottle of Kraft dressing or whatever-is-on-sale-this-week, but there is a certain satisfaction in making a homemade dressing that is just as (if not more) flavourful than store bought. The bonus? You control what’s going into the concoction, making it a worry-free option to serve friends with gluten sensitivities or other special diets.
My Vinaigrette Caesar Salad Dressing is a lighter spin on the classic cream-based sauce. Using local Canola Oil, this dressing is both affordable and simple to make.
Get the recipe at Peppers and Pennies
