Day Fifty-Five

You know what this global pandemic needs? Especially when there is actual food in my house, which apparently only happens for pandemics? It needs a kid to choose to be vegan again. Why not? Why not render half the snacks in the pantry and most of the fridge off limits! Good job, Alexis!

Really, it's fine. She can eat or not eat what she wants. It's such a slippery slope from vegetarian to vegan anyway, I guess. (Not really. DAIRY. COME TO ME, DAIRY.)

Anyway, the one thing that Alexis has been struggling with since going vegan again is dressing. She loves ranch dressing and sorry, kid. That one can be made vegan, but it's better to find a new favorite dressing. Like Greek.

So I dug up this old recipe especially for Alexis. Greek Dressing is my personal favorite, so it's fine. We have a something like a gallon of it, but it's fine. I'll throw it on top of a salad with olives and feta and then let Alexis stare longingly at my feta. Because feta. Cheese. Mmmm.

See, this is why I'm not vegan.

Greek Salad Dressing

1 cup light virgin olive oil
1 cup red wine vinegar
1 tablespoon dried oregano
1 tablespoon dried basil
1 tablespoon garlic powder
1 tablespoon onion powder
2 teaspoons salt
2 teaspoons pepper
2 teaspoons dijon mustard (great recipe here)

1. Put everything in a jar, put a lid on it, and shake. And shake. And shake. It's like any other oil-based dressing and needs to be shaken right before use. You don't need to refrigerate it, by the way.

2. Be in awe of how easy that was and how much better that dressing tastes than any other you've ever had.