Over the winter I decided to root some of my store-bought basil and grow it inside. It’s pricey in the grocery store and by the time you use it, sometimes a day later, it’s wilted and dying. The basil actually took off, which surprised me, since I had no clue what I was doing. I have been watering it every 2-3 days and sticking it up next to a window daily.
And then, I got so carried away growing it, that I forgot to use it. I love basil, but now that it’s summer and I have a bunch of it (it’s really not that much, but it’s more than I really need) I wanted to use a bunch of it in something light. I did find a few dressings that made my mouth water so I decided on trying my hand at a vinaigrette. Unfortunately, most of the dressings require a ton of oil and other high-calorie ingredients, so I took a leap of faith and came up with my own, at the risk of wasting all of my pretty basil.
The base of a vinaigrette is an oil and a vinegar, so I tweaked this to keep it low-cal and what I came up with surprised me, it was delicious! It is the best vinaigrette I’ve ever had, and I’m not just saying that, I really really love this dressing. If you are afraid of basil, I’d say this dressing is for you. Despite the large amount of fresh basil used in this recipe, its presence in the dressing is mild. What you get is a fresh, sweet, and slightly tangy dressing. Perfect for summer. And only 70 calories per tablespoon!
Homemade Sweet Basil Vinaigrette
Makes: about 1 cup Calories: 70 per tbsp
– 2 c of tightly packed fresh basil, stems removed
– 1/4 c apple cider vinegar
– 1 tbsp sugar
– 2 tbsp honey
– 1 tsp minced garlic
– 2 tsp dijon mustard
– 1/2 c vegetable or canola oil
– salt and pepper, as desired (I didn’t use any in my dressing)
1. Add basil, vinegar, sugar, honey, garlic, and mustard to a food processor. Turn on high and process for about 1 minute.
2. Slowly add oil, continue processing on high until you have a mixture like below. Add salt and pepper if desired.
3. Serve immediately. Store in the fridge in a air-tight container. The oil may congeal so the dressing will need to be mixed well prior to serving if stored in this manner.
– Spring Salad Mix
– Black Olives
– Sliced Roma Tomato
– Mozzarella Pearls
– Sliced Cucumber
– Garlic Croutons
Makes about 1 cup of dressing. Serving size is 1 tablespoon
Calories: 70 cals
Carbs: 5 g
Fat: 7 g
Protein: 0 g
Sodium: 17 mg
Sugar: 3 g
You need to try this dressing! It’s perfect for summer, so fresh and sweet! It’s also so easy and low calorie!
What do you think?
Thanks for stopping by, enjoy!