Tuesday, October 9, 2012
Do you make your own vinaigrette? Why not? Better for you, better for the planet—say goodbye to all those pesky and wasteful containers—and oh-so-easy. Here’s the how-to for one of my autumn favorites (pictured) and a few nutrition facts about why you don’t need to ditch the dressing when it comes to salad.
Note. This is part two of my “do it yourself” cooking demo from the Boston Local Food Festival; part one is here. You can also watch me put together a butternut squash salad with dried cranberries and rosemary onions and whisk up a walnut vinaigrette to dress a pear, arugula, and walnut salad.