Quick and Flavourful Balsamic Vinaigrette

The better part of our vacation last month was spent visiting family. We were lucky enough to visit Ottawa, Montréal, Sussex (NB), and Halifax and have all sorts of wonderful home cooked meals. To make matters even tastier, my husband's family owns a Bavarian Restaurant just outside of Sussex, New Brunswick.  The restaurant is German comfort food at its ABSOLUTE best. Since home, I have either practiced recipes taught to me. Or, I have tried almost tirelessly to figure out, first, how they made it and, then, how to make the best tasting healthiest version possible. The past few nights, much to my husband's dismay (I cook, he does the dishes), the kitchen has been olive oil, batter and flour splattered. But I am determined to get a few items on lock down! Of the recipes I acquired, this one is the easiest... more to come :)

Quick and Flavourful Balsamic Vinaigrette 

Sprinkle of raw sugar

Pinch of sea salt

2 tbs. extra virgin olive oil

2 tbs. balsamic vinegar

3 raw garlic cloves crushed or diced

Juice of 1 squeezed lime wedge

I use a head of leaf (red or green) or butter lettuce, a quarter of sliced cucumber, a couple of vine ripened tomatoes, ½ a yellow or red pepper cut into cubes, ½ a grated carrot and some times I throw in pecans to give it a little extra somethin’!

Instructions

Once salad is made, sprinkle with a small amount of raw sugar. Lightly cover salad with a pinch of salt. Whisk the last four ingredients together, toss salad in dressing and serve!!

Make it a Meal!

Serves 2

Ingredients

1/2 cup Quinoa

1 cup water

20 jumbo prawns

Cajun Spice (to taste)

1/4 lime wedge

pinch sea salt

3 cloves garlic crushed or diced

1 tsp. non-hydrogentated margarine

Bring Quinoa in 1 cup of water to a boil, reduce heat to low, cover and let simmer for 15 mins. (Prep salad and dressing while quinoa is cooking). After 15 mins, set aside. Toss raw prawns in Cajun Spice, lime juice, pinch of sea salt and garlic. On medium heat (or slightly lower) melt margarine. Sauté prawns until pink. Toss salad with dressing, top with 1/2 quinoa, and prawns.

If you try this, please let me know what you think!