Sunday afternoon Chad suggested we grill out veggies for dinner. Yes, he did grill out meat as well, but it was exciting to have his input on a veggie dinner. I bought asparagus, zucchini, onions, mushrooms and peppers for dinner. I chopped them up and tossed them with a little gluten free teriyaki sauce. Chad has one of those grill baskets for the veggies, so it was super easy. I made a salad with romaine lettuce, carrots, cucumbers and black-eyed peas.
Salad dressings are always a challenge. Very rarely do I find one that both Chad and I like. Or should I say, that meets my dietary requirements (no oil) and that Chad likes. I saw a recipe in my Everyday Happy Herbivore and adapted it. We both liked it!
Ingredients:
2 TB Stone Ground Mustard
1 TB Trader Joe's White Balsamic Vinegar
1 TB Red Wine Vinegar
3 TB Water
a touch of honey, agave syrup or brown rice syrup
Whisk and ingredients and enjoy.
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