Question: Which came first, the chicken or the egg?
Answer: The chicken for Vore, the egg for Veggie.
As the week came to a close, I was running seriously low on groceries. Rather than make a last minute dash, I improvised with this great salad. In the mix: Organic Girl Super Greens, cannellini and black beans, Pink Lady apple and blue cheese + a leftover grilled chicken breast for Vore and egg whites for me. The dressing was the star. Want the recipe? Of course you do!
This spur of the moment dressing came together quickly with herb clippings from my back porch garden. I’d imagine you could mix up the variety and portions of herbs. I also think it would be perfect to toss with potatoes, or perhaps to rub on Vore’s fish. It’s light and tangy, perfect for summer.
Kitchen Sink Herbed Vinaigarette
2 tablespoons fresh chives
2 tablespoons fresh thyme
1 tablespoon fresh sweet basil
1 tablespoon fresh spicy basil
1 tablespoon fresh oregeno
3 tablespoons white wine vinegar
2 tablespoons mirin
2 tablespoons dijon mustard
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 cup olive oil
Throw all ingredients in the blender. Whirl, then enjoy!