Fresh and Delicious Dill Balsamic Vinaigrette

You know those salad dressings that just stick with you?  You crave them…you think about them during a particular season…you make special trips to the store or Farmer’s Market just for those special ingredients?

Well, I have one of those dressings.  I tried it for the first time while I was working with some incredible Italian women and putting myself through college.  These sisters had big hearts and amazing cooking skills.

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One day, they insisted I have some of the salad they had brought in from home.  I did.  Friends, that’s all it took.  I was hooked and had to know how I could make it for myself.

All these years later, I am still making this amazing vinaigrette.  I admit, it’s not the same recipe, because time has tainted my recollection and I probably cut the salt by over half, because salt is a current member on my don’t-even-go-there list, but I think it’s amazing still and my ids seem to agree.  When you’ve got a four and a six year old who actually fought over slices of cucumber for dipping, because they couldn’t get enough, you know you’ve got a winner.

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Friends, here is that winner for your own enjoyment…

Dill Balsamic Vinaigrette

3 full sprigs of fresh dill (more to taste) – remove the fronds from stems and finely chop

1/4 c. balsamic vinegar

1/4 c. olive oil

1/4 c. honey (can also be split as 1/8 c. honey, 1/8 c. sugar)

1 tsp. sea salt & 20+ cracks black pepper (more or less to taste)

1 Roma tomato, chopped

1/4 c. yellow or red onion, chopped

*Even if you don’t care for onions and tomatoes, incorporate them into the dressing, because they are crucial in developing the proper flavor.

Finish with one cucumber, chopped, and 1/2 c. mozzarella cheese (fresh is best, but shredded works well too!)

Pair with a delicious pasta dish or top with grilled chicken for an amazing, stand-alone meal.

That simple.

Enjoy!

Connect with us on Instagram to keep up with all the latest happenings in the Klover House Kitchen!  Also, if Meal Planning is something that interests you, check out my in-depth article explaining my tried and proven process on the incredible site, Money Saving Mom.

Check out more of our Klover House Favorites:

Honey Citrus Grilled Chicken over Black Beans and Rice

Deliciously Sweet and Creamy Pumpkin Pie

Raspberry Almond Sugar Cookie Pie

Salted Caramel Oreo Truffles

Delicious Crockpot Lasagna

 

sweet and savory salad dressing

another one of my favorite salads! easy. crowd-pleasing. inexpensive. delicious. what more could you ask for?! this salad dressing goes perfectly with feta cheese (our favorite) or a little sharp cheddar. it’s a simple base for whatever fixings you desire! i also added about 4 chopped scallions before serving. it was perfectly paired tonight with a simple, roasted lemon-garlic chicken. (recipe below)



roasted lemon-garlic chicken:

1 roasting chicken (cost = $6.00)
1 stick of butter (i prefer trader joe’s)
6 cloves of garlic (3 minced, 3 whole)
1 sweet onion (peeled & quartered)
2 carrots (peeled & chopped)
1 lemon (quartered & seeded)
1 32 oz carton of chicken stock (i also prefer tj’s organic)

*remove bag of ‘ickies’ from the center of the chicken (you know, like the neck…)

*rinse your chicken with cold water and pat dry (i like to have a large plate with paper towels ready and nearby. if you bathe small children, this will be a piece of cake…ha!)

*add 3 minced cloves of garlic, salt, and pepper to your softened butter and combine well.

*place half of both the onion and lemon inside the well of the chicken along with the three whole garlic cloves and about half of your butter mixture.

*rub the exterior of the bird down with the rest of the butter. give that chickie a spa day!

*pour the 32 oz carton of stock into your pan and add the remaining lemon, onion and carrots.

*place in the oven, pre-heated to 325 degrees, and roast for about 3-4 hrs. halfway through, spoon broth over the entire bird and return to the oven.  check internal temp. using meat thermometer {here’s how}.

i will be reserving the broth for both butternut squash soup {recipe here} and italian wedding soup. i will be using whatever chicken we don’t eat this evening in a chicken pot pie later on in the week as well. one night of roasting goes a long way!

here’s a peek at what happened after mama recorded her video:

*note: the children were never left unattended during their mini-adventure on the kitchen island. 🙂

ava and isla decided to play ‘cooking show’ and my delicious dressing was doused with an extra 1/2 c. of olive oil.  i don’t recommend it…  we ate it anyway and remarked throughout the meal how well the girls can make a salad.  they beamed, of course.  😉

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my go-to list for a get-together (over a dozen yummies)



my go-to list for a get-together:


(all of these recipes have been personally tested and publicly praised!  you can’t go wrong!)
1 – pioneer woman caesar salad {link here} (see video)
2- pioneer woman greek salad {link here}
3 – sausage and cream cheese pinwheels (we LOVE these. i personally use italian sausage and pioneer woman’s cinnamon roll dough recipe. i like how the savory is balanced with the sweet bread.) {link here}
4 – cheese ball (see video)
5 – caramelized ham and cheese sandwiches {link here}
6 – asian chicken salad (my aunt’s delicious recipe)
7 – meyer lemon tarts (what i’m making for tonight’s get-together) 
{photo and link coming soon}
8 – cookies or gobs (making peppermint gobs, aka whoopie pies, for tomorrow’s get-together) {link coming soon}
9 – truffles (easy-to-make-ones like my ‘salted caramel oreo truffles’) {link here}
10 – grape salad {link here} or snickers caramel apple salad {link here}
11 – buffalo chicken ring {link here}
12 – amazing fruit dip (perfect with apples, grapes, or berries) 
recipe:  simply mix one can of sweetened condensed milk with one 8oz block of softened cream cheese. done. amazing. add to it or don’t; it’s perfection.

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