Healthy home-made caper vinaigrette recipe with parsley and garlic. A bright and flavorful way to jazz up summer vegetables. Only 10 minutes to make it and it is paleo, gluten-free and low-carb.
I have a salad dressing to share with you today. Because sometimes, having a snazzy twist on a dressing is all it takes to get you psyched about salad again. And because the greens keep on rolling in, so we might as well enjoy them! I made this for our house guests. We had individual composed salad nicoise topped with grilled halibut and shrimp with this dressing. It has capers, parsley and garlic in it. I wish I had made a triple batch!
It is so basic, so I just have a few kitchen notes on this one. I tried it without the honey, and it was too sour. Just the tiny bit of honey helps to balance it out. Even still it is quite tart. So my thought is that it will pair best with salads that include briney ingredients, like seafood, feta cheese, olives and grilled meat. It can hold it’s own against strong greens like radicchio and endive. I think it would also make a nice pairing in the winter with oranges and Treviso. I also love the idea of having this on sliced sweet summer ripe tomatoes.
Also, it is really strong, so you don’t need a ton. I think it is probably better suited as a tossing dressing, as opposed to a drizzling dressing. That said, we did have it drizzled, and I was quite happy with it.
I also wanted to share some link love today since I won’t be posting again before the Fourth of July.
I developed this recipe for the July issue of EatingWell last year. It has fresh berries on top, and a few sneaky tricks to lighten it up. See the pretty shot from the magazine (I took the above one with my phone) and get the recipe: EatingWell Flag Cake
The Baker Chick | Star Spangled Berry Tart
Watch me make my grandmothers broccoli salad with cheddar and bacon.
An oldie but a goodie and great with grilled meat | Creamy Horseradish Potato Salad
Three ingredient Watermelon pops and tips for a healthy barbecue party
Salt and Vinegar beet chips from my friend Gina at Running to the Kitchen. Okay so they’re not particularly Fourth of July-ish, but I couldn’t resist sharing because the photos are so beautiful, and I love the idea.
Smoked Salmon, cream cheese and Cucumber Bites | by Baker by Nature. I love the idea of bringing these to a party. They are simple as can be, yet totally elegant and healthy.
What are you making for the Fourth of July?
What type of salad do you think this would go on best?
Have you ever put capers in a salad dressing?Print
Healthy home-made caper vinaigrette salad dressing with parsley and garlic.
- ½ cup packed fresh parsley leaves
- ¼ cup plus 2 tablespoons extra-virgin olive oil
- 3 tablespoons white wine vinegar
- ½ teaspoon minced garlic
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1/4 teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons drained capers, chopped
- Puree parsley, oil, vinegar, garlic, Dijon, honey, salt and pepper in a mini prep or blender until the parsley is finely chopped. Stir in capers. Refrigerate up to three days.
Carbohydrate 2 grams.
- Serving Size: 2 tablespoons
- Calories: 127
- Fat: 14 grams