This easy recipe is a great way to get kids involved in meal prep. It is from Erin Kirkland’s mother, and was written on an index card and stored in an old file box.
Ingredients
SERVINGS: 1½ Cup(s)
- 1 cup neutral salad oil, such as canola
- ¼ cup white wine vinegar
- 2 tablespoons red wine vinegar
- 1 large garlic clove, pressed
- 2 tablespoons finely chopped red bell pepper
- 2 teaspoons Dijon mustard
- 1 teaspoon honey
- 1 teaspoon kosher salt, or to taste
- ¼ teaspoon dried oregano
- ¼ teaspoon dried marjoram
- Pinch of red pepper flakes
- Freshly ground black pepper to taste
Preparation
Combine all ingredients in a jar with a tight-fitting lid. Shake vigorously until the mixture is thickened and well-combined. (Alternatively, combine the ingredients in a bowl and whisk until combined). Taste the dressing using a lettuce leaf and adjust seasonings. This dressing will keep in the refrigerator for several weeks. Or your camp cooler. Be sure the lid is tight!
