Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Halloween Decorations

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I get excited breaking out the fall decoration. I love the holidays so much and to come home every day from work and see this puts a smile on my face. There is one thing missing here. Since October is Breast Cancer Awareness Month, I’m thinking maybe these ladies need to be wearing PINK!


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Homemade Vinaigrette Recipes- Lemon, Balsamic, And Cilantro Lime

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I used to think there was no way I could ever make my own dressing. I learned, that is so not true. Watching cooking shows and reading cook books showed me how easy it really is. I thought I’d share my three favorites with you. They are my lemon, balsamic, and cilantro lime vinaigrette. I mix all the ingredients, for two of the dressings, the lemon and the balsamic, right in their own 8 ounce jelly jar. The cilantro lime takes an additional step.The leaves need to be processed first. It’s simpler, for this vinaigrette, to be make in the food processor and then transfer it to a jelly jar.

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All I do is to place the leaves in a food processor with 2 tablespoons of olive oil. I turn it on and pulse the leaves until they are very finely chopped. I remove the processed cilantro from the food processor and transfer it to a small bowl. Then I add the rest of the ingredients back in to the food processor with the exception of the red wine vinegar. I then give all those ingredients a quick pulse just enough to combine everything. once combined I add the cilantro leaves back in to the food processor and give it one or two more pulses. Right before transferring the vinaigrette to the jars ( 2 jars for this vinaigrette because in makes about 10 ounces. I add in the red wine vinegar. I like adding it at the very end because it gives a slight sharpness to this particular dressing.

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I want to mention that my lemon vinaigrette can vary a little. I may or may not add grated garlic and diced shallot if my salad has a whole lot going on. But for just simple greens and nothing else, that’s usually when I utilize those ingredients. For something like a watermelon and feta salad, I’d omit those two ingredients. That’s what’s so great about making your own dressings. Depending on how or what you’re planing on using them with, you have the option to play around with the ingredients.

The first two dressings I add all of the ingredients to the jar, finishing up, by adding,really good extra virgin olive oil. I prefer my vinaigrette to be one part acid to two parts oil. I give the jars a really good shake. Next, I take the bowl that I’m serving the salad in and place the dressing in the bottom of the bowl first. Right before I’m ready to serve the salad, I’ll add the lettuce in and then toss. It’s important to wash and then dry the leaves really well so the dressing will adhere to the leaves.

Prep Time: 15 minutes
Yields 10 ounces of the vinaigrette
Equipment: Food processor, or blender, or immersion blender, and 8 ounce jelly jars

Ingredients: Cilantro Lime Vinaigrette
1 tablespoon freshly grated ginger
1 tablespoon of freshly grated garlic
2 tablespoons of finely chopped shallot
1 tablespoon of Kosher salt
1 teaspoon of black pepper
1 teaspoon of cayenne pepper
3 tablespoons of Agave nectar ( same,granulated sugar)
1/4 cup of low sodium soy sauce
1/4 cup of red wine vinegar
1/4 cup of fresh lime juice
1 cup of fresh chopped cilantro leaves
1 cup of E.V.O.O.

Ingredients: Lemon Vinaigrette
Yields: 8 ounces of the vinaigrette
2 tablespoons of finely chopped shallot ( optional)
1 tablespoon of freshly grated garlic (optional)
1 tablespoon Dijon mustard
1 tablespoon of Kosher salt
1 teaspoon of black pepper
2 tablespoons of Agave nectar
1/4 cup of fresh lemon juice (3 juicy lemons)
1/2 cup of E.V.O.O.

Ingredients For Balsamic Vinaigrette
Yields: 8 ounces
2 tablespoons of finely chopped shallot
1 tablespoon of freshly grated garlic
1 tablespoon of Dijon mustard ( spicy mustard is an option)
1 teaspoon of crushed red pepper flakes
1 tablespoon of Agave nectar ( can substitute honey)
1 tablespoon of Kosher salt
1 teaspoon black pepper
1/4 cup of good balsamic vinegar
1/2 cup of E.V.O.O.
1 tablespoon of freshly chopped Italian flat leaf parsley (optional)

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