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May 25, 2019
This is about...
Smoky Barbecue Vinaigrette!---YUM!
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        THIS SALAD WILL BE A FUN ADDITION TO YOUR HOLIDAY BARBECUE MENU, AND IT'S SUPER EASY. It won't take more than some of your favorite bottled barbecue sauce, olive oil, lemon juice and some sweet heat--- 2 minutes prep time tops. And, after a parade of holidays over the last month, some easy prep work might be very welcome. It is for me.
        Ready to brighten up any summer salad, -- IT CAN HOLD ITS OWN WITH STRONGER GREENS LIKE ESCAROLE, WATERCRESS AND ARUGULA --and, it's perfectly paired with any grilled meat or poultry. And, I like placing whatever I've grilled right on top of the salad. I also like some crunchy croutons and cheddar cheese in my salad. But toasted cornbread cubes, parmesan or crumbled blue cheese would be yummy too.

LESSONS Learned:
1. You can switch out the lemon juice for orange or a vinegar of your choice.
2. Try stirring in 1/8-1/4 teaspoon chili powder for an extra kick.
3. You can thin it out with up to 2 Tablespoons of water, if you like.
4. For a nice crunch, make sure to include croutons or crisped up cubes of cornbread.

(slightly adapted from Grace Parisi)

1/4 cup smoky barbecue sauce, I like Sweet Baby Rays Honey Barbecue
1/4 cup olive oil
2 Tablespoons freshly squeezed lemon juice
1 Tablespoon honey or maple syrup
1/8 teaspoon chili powder, or more to taste, optional
1/8 teaspoon salt
1/8 teaspoon black pepper
up to 2 Tablespoons of water to thin, if desired

Make the dressing:
        In a small mixing bowl, whisk all of the ingredients together, except the oil and the water. Slowly drizzle in the oil to combine. If a thinner consistency is desired, add the water a teaspoon at a time. Taste for seasoning. Store in the fridge for up to a month.

Makes enough dressing for 4-6 servings.
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