Don’t Eat This

Salad with romaine, carrots, bell peppers, english cucumber, pepperoncini, hearts of palm and leftover jalapeno chicken sausage and BASIL VINAIGRETTE


Unless you like delicious things… I honestly don’t think I can ever consume another salad dressing. EVER. (Clearly this is a lie). But seriously. This stuff rocks my socks off.

What am I talking about? That brownish-green gloppity gook slathered all over my veggies. It punchy and refreshing and so freaking flavorful.

Basil Vinaigrette

Yield: 4 servings


  • Handful of basil (about 1/2 cup)
  • 2 garlic cloves
  • 1/2 tbsp Dijon mustard
  • 4 tbsp balsamic vinegar
  • 6 tbsp olive oil
  • Salt and pepper to taste


  1. Place all ingredients into a blender/food processor and turn on until everything is nice and emulsified.
  2. Taste and adjust ingredients to your liking.

Yes, this will serve 4 but if you’re like me I would go ahead and double or triple the recipe so you have some on hand AT ALL TIMES. It will stay fresh in the refrigerator for a week or two. It it lasts that long….


My supply is already running dangerously low