By Lindsay Oliver
This recipe comes from my favorite new cookbook called “Thug Kitchen”. I’ve followed them on Pinterest for years, but this cookbook is something else. Fair warning, the writing is raunchy and filled with swear words, as they use sass to hilariously walk you through healthy, clean, and vegetarian eating. Their mission is to make eating vegetables FUN! So maybe you don’t show your kids their recipes, but I think they have plenty of kid-family treats they’ll love.
Enough about this hilarious cookbook. To the recipe! I can’t get enough of this salad dressing. I’ve tried making my own before, from vinaigrettes to Ranch and Italian dressings, but most of the time I just don’t like them and don’t finish out the jars. This recipe I’ve just gone ahead and doubled because it’s just too tasty not to.
And check out these veggie-packed salads I meal-prepped for our 2018 challenge! I’m ready, y’all! Eat your greens!
4 tablespoons diced shallot or sweet onion (you can also substitute with 2 garlic cloves)
3 teaspoons Dijon mustard*
1/2 cup red wine vinegar
1/2 cup rice wine vinegar
1/2 cup extra-virgin olive oil
1 teaspoon of your favorite spice mix**
*Trust, this brings the whole recipe together
**I use and LOVE Badia Complete Seasoning
Dice up your onion, shallot, or garlic. Combine all ingredients in a jar, pretend your Taylor Swift and shake it off… or maybe more like Peaches & Herb… “Show ’em how we do it now!” Anywho, you shake it up and make that kale taste delicious.
And just in case you’re interested in what amazingness is in my salad, I use spring mix lettuce, cucumbers, kalamata olives, banana peppers, shelled edamame, green onions, broccoli, and (not pictured) avocado. I normally throw in some artichokes, but I forgot this time. Plus, I top of my salads with my beloved Chickpea Patties with a Kick.