Scallion Vinaigrette Dressing
Green olives stuffed with either pimento or garlic, or your favorite Kalamata olives, are a welcome addition to this easy dressing, as they add just the right amount of spunk! If you don’t have scallions on hand, you can use shallots or even finely diced red onion. I usually double, triple or even quadruple this recipe, as it lasts in the fridge for at least a week and my family loves to top roasted cauliflower with it (see recipe or images in gallery).
2 Tbsp minced scallions (or green onions) – use green and white portions
2 tsp spicy Dijon mustard (or your favorite mustard)
1 1/2 Tbsp white wine vinegar (or champagne vinegar)
2 Tbsp water
2 Tbsp finely chopped olives
pinch of ground pepper
~1/4 tsp salt (optional – to taste)
Combine all ingredients in a bowl*, mix with a fork and toss with your favorite salad veggies or drizzle on roasted vegetables (cauliflower is excellent)!
*Prep Smart Tip: If you make a big batch, you can use your blender or mini food processor to combine the ingredients and the dressing will have a more uniform texture.