~ MamakTalk ~: TSC’s Best Damn Dressing- Trust Me, I Use It Everyday

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So this is a spinoff dressing that I whipped up in 2012, remember?

But 2012 is out & it’s time to evolve. So I figured I had to update you guys on my to-go office dressings.

That’s right guys. Not only do I bring Kardashian salad bowls to our office, I also bring mini to-go dressing containers too. Because there’s really nothing worse than a wilted, wet rat looking broccoli salad, you know. Hence the importance of little dressing containers.

Here’s the deal: I make some dressing on Sunday night ( takes 5 seconds ), & then add it the fridge in 4 to 6 small dressing holders. You can add this dressing on salads, taco salad, ground turkey, noodles, zoodles, OR use it a veggie dip. To be honest, it’s really good with grapes & watermelon too. Sometimes for a snack I’ll throw in chia seeds, fruit, mint, & throw some of this dressing on. You know me you know I love contrast. Contrasting tastes too.

These to-go dressing containers are ideal for this recipe & they’re $4.99. Also these ones I just found & I’m dying for them because they seem very efficient.

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Alight, let’s hop right into the recipe. This is a mixture that’s come from Michael’s grandma’s homemade dressing & my stepmom’s, Julie dress recipe. I sort of mixed them together for a fun twist. All of these ingredients are ones you should already have— I mean they’re basic bitches. But when they come together it’s a real mouth party.

The Skinny Confidential’s BEST Damn Dressing

2 tablespoons of extra virgin olive oil
6 dashes of Italian red wine vinegar ( I add ten shakes sometimes- I LOVE it! )
1/2 Meyer lemon, juiced
1 tablespoon of spicy brown mustard
2-3 dashes of Italian seasoning ( I AM OBSESSED with this medley )
2-3 dashes of garlic salt ( or REAL garlic— my favorite! )
Pinches of sea salt, to taste

+ Directions: As you know, I use a martini shaker to mix my dressing. But really a literal martini shaker. Mix EVOO, red wine vinegar, half a lemon ( just the juice ), seasoning & garlic salt ( or fresh garlic ) together; shake well. Add mustard after. Shake, shake, shake again. You can use a whisk if you don’t have a martini shaker. Add to dressing to-go dressing holders.

( Note: this dressing is particularly insane with arugula, broccoli, orange bell pepper, avocado, Italian parmesan cheese, cucumber, & homemade sourdough croutons ).

TA-DA the perfect mustard vinaigrette! Really so tasty though.

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We always have extra leftovers of the spicy brown mustard so we make lemon-y, spicy brown mustard chicken A LOT. It’s delicious, let me know if you want me to share the recipe! Really this dressing is a HUGE favorite. It’s the only dressing I ever eat at home.

In fact, sometimes at restaurants when I’m feeling extra psycho…like every time…I micro-manage the waiter & ask for olive oil, red wine vinegar, & mustard. DIY at restaurants! At least you know what you’re getting, right?

What’s your all-time favorite dressing? Please share! I’m a creature of habit, but maybe I’ll rebel & try some new ones next week.

Happy Thursday! Until tomorrow, lauryn x

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