Yes, I am writing about salad dressing, not pizza! Why? Our Honey Balsamic Vinaigrette has saved me so many times. After its deliciousness, my favourite thing about it? It’s already made!
In the past week we’ve added it to: brown rice, grated carrot, spinach, feta for a lunch salad. Next up was a dinner salad of spinach, toasted almonds, goat cheese, red onion, tangerine segments, following night it was leafy greens and a shower of parmesan. Sometimes fancy, sometimes simple, always delicious.
The Prima Strada Production Kitchen whirls together honey, shallots, dijon mustard, balsamic vinegar, canola oil, salt and pepper for a dressing that I could slurp up with a straw. This is not the salad dressing of my childhood. As a kid, my dinner prep job was often to make the salad dressing. Ripping open the Good Seasons Italian Dressing packet, pouring the mix into the special cruet, adding the water, vinegar and oil. While a great task to occupy keen and busy hands, the ingredient list has a few too many “extras.” I love the memory and now can make my own quick and easy dressing from pantry ingredients. But there are those days when I appreciate some help. We use Honey Balsamic Vinaigrette so much, we’ve given it a nick name – HBV.
It’s for sale in the pizzerias. Ask for a jar the next time you’re in. Your salads will thank you.
P.S. We’ve have new partners carrying Prima Strada Frozen Pizzas: Herald Street Brew Works and Cowichan Milk Company! Check out the complete list here!
