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Balsamic Vinaigrette Dressing



  • 1/4 cup extra virgin olive oil
  • 1/2 cup balsamic vinegar
  • 2 cloves minced garlic
  • 1 teaspoon natural honey
  • 1 teaspoon ground mustard
  • ground black pepper to taste
  1. In a small bowl, whisk together olive oil, balsamic vinegar, garlic, honey, and ground mustard.  Season to taste with black pepper.
  2. Left over dressing can be kept covered in refrigeratior for up to 1 week.

This recipe was adapted from allrecipes.com. Click here for original recipe

Makes 4 servings. 190 Calories per serving.

Roasted Almonds



  • 1/2 cup chopped almonds
  • 2 teaspoons olive oil (enough to cover the almonds)


  1. Pre heat oven to 350
  2. Put chopped almonds in oven safe dish.
  3. Cook almonds until browned, about 10 minutes.

Makes 4 servings. Calories per serving is 200.

In this salad I used romain lettuce, cut up fresh broccoli and chopped vidalia onions. I have this for lunch with Balsamic Tilapia, a recipe I will add next week! Stay tuned for more recipes tomorrow!