This turned out much better than I had anticipated! It was the star of my grilled shrimp and spinach salad with homemade croutons.
I plan on using this dressing on salmon, and I know this would be yummy if I tossed raw shrimp in the dressing and then grilled them.
Anyway, back to the salad and the dressing.
I could have just used the old bay on my shrimp and used just a basic oil and vinegar dressing but making the dressing with the old bay as the main ingredient just put the entire salad over the top of amazing!
Simple to make too.
½ cup white vinegar
¾ cup oil, I used avocado, it’s my new favorite oil!
2 teaspoons of Old Bay
Light dash of salt and pepper if needed
I put these in a mason jar and shake, and the magic is done.
I have been enjoying a hot tea of fresh ginger, lemon and honey every afternoon. All three of those ingredients are beneficial; anti-inflammatory, immune booster and aides in digestion.
But then I thought, why not make an iced lemonade from this awesome concoction!
I enjoyed the ginger lemonade the day that I cut my grass for the first time this season and wowza was it a delicious treat! Very refreshing!
And it’s so very easy to make. I had a very large piece of ginger, so I still have enough for another pitcher or several cups of hot tea.
I took five 1 inch pieces of the ginger, peeled it and cut it into halves and placed them into a sauce pan with 5 cups of water. Cover the pot and bring it to a light simmer. Let it simmer for about 15 minutes and remove from the heat.
Meanwhile, take 5 lemons and squeeze the juice (minus the seeds!) into a pitcher.
When the ginger water is cooled but still ever so slightly warm, pour that into the pitcher with the lemon juice and then add ¼ cup of honey. You can adjust the honey to more or less depending on how sweet you want the lemonade.
The honey will dissolve better if the lemonade is still just a little warm.
Pour over ice and add lemon slices, sit back in your lounge chair outside and enjoy!