Does your Dad like olives? Do you? Sometimes you just need a salad dressing with ZIP! You can whip up this versatile vinaigrette to top a simple salad accompanying your weeknight dinner – or splash it out with roasted baby potatoes, sliced hardboiled eggs, roasted red peppers and anchovies for a show stopping entrée on the weekend!

In the picture above we used it with a salad of power greens, crunchy carrots and sweet grape tomatoes.

Cilantro adds a grassy green goodness to the salad. Not only is it flavorful and full of herb-ey goodness, it adds nutrition, too! When you cook with cilantro you are adding Vitamin K to your diet, trace mineral manganese and vitamins A and B-9, (known as folate), each at 1 percent of the recommended daily intake.

 Olive Vinaigrette

  • 1 Clove Garlic, grated
  • 1 TB Whole Grain Mustard
  • Juice and Zest of One Lemon
  • 1 TB Red Wine Vinegar
  • 3 TB Extra Virgin Olive Oil
  • ¼ Cup Sliced Green Olives with Pimentos
  • 2 TB Finely Chopped Kalamata Olives
  • 3 TB Finely Chopped Cilantro
  • Sea Salt and Freshly Ground Pepper to taste

Place the ingredients in a jar and shake well. Serve over your favorite greens and veggies.

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