Having found it so acceptable last week when I made it for the first time, I had to make up a fresh batch of creamy white balsamic dressing this past Friday. Along with it, I grilled a mess of seasoned chicken breasts in the glorious late afternoon sunshine (another picture-perfect spring day!), which were then diced to go atop our greens. It seemed a fine time to take the extra step of finely slicing strips of carrots along with thin discs of cucumber. It proved a hearty offering that was not heart-offending. That suggests victory all 'round.
Adapted from "Creamy Balsamic Dressing,” from Ann Fulton of Fountain Avenue Kitchen. [Published 11 May 2016]
No comments:
Post a Comment