Easy homemade Balsamic Vinaigrette

Ive been wanting to make my own dressing for a while now. I was looking at the store for a balsamic vinaigrette... and all of them had ingredients that didn't seem all natural to me.. so I was like ..I guess I better stop being lazy and make my own! So finally I can incorporate olive oil in my food! And I heard Balsamic vinaigrette has many great benefits too!! win win!! This is so good and so easy you won't believe it! I think restaurants may put more salt in there dressings... cause it doesn't have that zing i wanted... but it's still good.. I'm still trying to figure out how to get that zing without extra salt.



recipe:

3/4 cup Extra virgin olive oil
3/4 cup balsamic vinegar
1 clove garlic crushed
1/2 tsp oregano
2 tsp Dijon ( i didn't have that... i just used 1 tsp ground mustard)
1 pinch salt
1 pinch ground pepper

I put mine into an empty balsamic vinaigrette bottle I already had... the cap was broken.. just my luck .. hhhhhhh but i still used it..

Sauteed Vegetable Salad topped with Cumin Chicken

Forgot to take a picture of this recipe but my husband and I both loved this!

Recipe Here

Grilled Vegetable Salad topped with Cumin Grilled Chicken


Today's Paleo Lunch: filling, nutritious, and darn tasty!


Ingredients: Chicken breast, yellow squash, green squash/zuchinni, mushrooms, mixed greens for salad, olive oil, spices.



Heat Grill


Toss some mixed greens into a bowl and drizzle with olive oil and seasoning of your liking. Also, add some chopped walnuts.


(I just sauteed my veggies in a nonstick skillet instead of a grille) Slice Squashes length wise. Place in mixing bowl with mushrooms. Add olive oil (or any other good oil: walnut, flax, grapeseed oils will also work and vary flavor a bit) & spices. I added some crushed red pepper, fresh crushed garlic, garlic powder, paprika, and ground pepper (you could also add a dash of salt, but I didn't do that here). Mix well. Place on grille in a vegetable tray suitable for grilling. They will need to be tossed every 4-6 minutes; total cooking time about 16 - 20 minutes.


Trim visibly fat from chicken breast. Best if you use free-range, organic, etc types of chicken, but it's especially important to trim the fat if you used regular super market chicken. Place chicken breast in mixing bowl or plastic bag with olive oil (again choice of oils here is up to you), a generous dose of cumin, red pepper, garlic powder, and a dash of basil. Mix well so that the breast is well covered. (I actually made three breasts so that I have some lunch this week). Place on grill the first time you go out to toss the vegetables. Flip on the third time you have to toss the vegetables. It will take about 5-8 minutes per side depending on the thickness of the chicken. When cut, you want juices to run clear. Try to avoid overcooking or else the chicken will be VERY dry and quite nasty!


Once everything is cooked, toss some of the grilled veggies on top of your mixed greens and toss around a bit. Place sliced chicken breast atop the salad... and... ENJOY!