Balsamic Vinaigrette and Mediocre Meatloaf

Fuel for the ride - it was that.  Super-yummy-best-thing-I-ever-ate fuel, it was not.  The meatloaf was a turkey.  Ground turkey breast loaf is simply going to require different tweaking than ground beef meatloaf.  It's a work in progress.  It was edible.  We ate.  Making it great - another project on the list for another day.

However, the salad was great, if I do say so!

We always thought we ate pretty healthfully until last summer when we simultaneously read "Anti Inflammation Zone" by Dr Barry Sears, and also "Mastering your Metabolism" by Jillian Michaels.  We (simultaneously) decided we could do better.  And one thing we could do better was ditch bottled dressings.  What surprised me was not just how great it tastes when you make it fresh, but how fast and easy it is.  Really.  Honest.  It is.  But be warned.  Once you try messing with dressing, you won't ever go back to bottled.

Good cooks have known it for years of course, but I'm still learning.  Basic balsamic vinaigrette using good organic vinegar and good olive oil (olive oil by a company that sponsors a bike team, by the way - we like that!)  is just unbeatable, and so much faster than I thought possible. 

Basic Balsamic Vinaigrette for 2 always-hungry riders

1 clove garlic
Sea salt, pepper
balsamic vinegar
extra virgin olive oil

Smash the clove of garlic in a small bowl.
 
Grind in some sea salt and pepper.  (I like salty - so I do about eight turns of the salt grinder - 1/2 tsp?)  Smash the garlic, salt, and pepper together.

Pour in about 1 tablespoon vinegar.  Mix it well.

Let this sit and meld for a couple minutes, if you have time.

Add about 2 tablespoons olive oil.  Whip it in until it is really well mixed, and lightens in color.

Try it, you'll like it.  Really.  Bottle-free forever!