Jun 192011
 
 There is one question that I almost always ask before I ever take a bite of food at a new restaurant.  The answer to this question will almost always tell me what the quality of the food will be and whether I will return.
So far my question has had a 100% success rate.  How is that for stats?
Granted this is all subjective.  You could try this and most definitely tell me I’m full of it.  I’ll admit there are a few times when I walk in and already know the answer is no but I choose to make an exception for one reason or another (typically because someone else chose the place and it would be rude to decline).
Enough already so what is the question!?
Do they make their own dressings and sauces? 
If a restaurant cares enough to take the time and spend the money on fresh ingredients for their dressings I automatically know I will like the food there and I would most likely return unless the service convinces me otherwise.
There is just something about store bought dressing (with the exception of a very few such as Annie’s Naturals) that I can’t get past.  Even if the dressing sounds amazing, without fail it will sit in my refrigerator far beyond the expiration date until I say enough is enough and do a full fridge cleanout.
The beauty of home made dressing and sauce is that they can be whipped up in a jiffy and used for so many things; such as a dip for some steaming hot crusty bread, or a flavorful marinade for meat.
I made this sundried tomato vinaigrette to go over the same caprese salad I recently made over Memorial day weekend.  The sweet-tartness of sundried tomatoes is what always makes me so weak in the knees; with a bit of mustard and hint of thyme this is a perfect alternative to a balsamic based dressing or even over some sautéed chicken.
Happy Father’s Day!

Sundried Tomato and Thyme Vinaigrette
6 2-Tbsp Servings

Ingredients

3 Tbsp sundried tomato oil (I used the oil that the tomatoes are packed in.)
1 Tbsp extra virgin olive oil
1/4 cup champagne vinegar
1/2 tsp dry mustard
2 Tbsp coarse ground prepared mustard
2 Tbsp honey
1/8 tsp sea salt
1/3 tsp dried thyme
2 Tbsp water

Directions

1. Blend all ingredients in a blender or magic bullet.

Nutrition Facts
6 2-Tbsp Servings
Amount Per Serving
Calories 111
Total Fat 9.2 g
Saturated Fat 1.2 g
Polyunsaturated Fat 0.8 g
Monounsaturated Fat 6.7 g
Cholesterol 0.0 mg
Sodium 104.8 mg
Potassium 11.7 mg
Total Carbohydrate 7.5 g
Dietary Fiber 0.2 g
Sugars 5.7 g
Protein 0.2 g

  8 Responses to “Sundried Tomato and Thyme Vinaigrette”

  1. OMG loving this dressing idea. I wish I had some dried mustard. YUM. And what a smart question. Duh, I never think to ask. I typically just try to go for a balsamic vinaigrette.

  2. That is a GREAT question. Sadly I don't make my own dressings very often at all, I hope you'd still come eat with me :) I'll have to try this one out, sounds so yummy!

  3. Of COURSE I would still go eat with you! I do encourage you to try it though. It makes such a big difference!

  4. Dawn, I love this dressing! I have all the ingredients, I am planning on making it for tonight. We have most of our salads with some sort of oil and lemon juice or vinegar but I really enjoy trying new dressings. Thank you. :)

  5. Wonderful! My sister in law really liked the sundried tomato oil. Next time I might even put some chopped sundried tomatoes in as well as the oil for some texture. (That and I can’t seem to get enough of them. I had to stop myself from eating them straight from the jar). I so hope you enjoy!

  6. Great idea! I am in a dressing rut… I can't wait to try this out!

  7. what a great strategy for finding out the 'truth' about a restaurant. I think the same is true for home cooks! I always make my own dressings and this looks great. can't wait to try it.

  8. Bookmarked! This sounds perfect!

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