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Cane Vinaigrette

Let's face it. We all need way more veggies in our diet!

And shedding a few of those quarantine pounds is probably high on the list as well! With summer officially commencing this Memorial Day weekend, most of us are eager to spend more time outdoors. Backyard barbecues, picnics under the trees, alfresco dining with family...all of these eat-outside opportunities beckon!

Salads are perfect for outdoor summer meals. Fresh, light, great nutrients. And the ingredient choices are virtually endless.

Growing up In South Louisiana, our most popular summer salads were made up of two vegetables grown right in our own backyards. Cucumbers and tomatoes. We ate them every day in summer and still we couldn't get enough. Salt and pepper and a dab of vinegar. If we picked too many in a day, we shared the bounty with the neighbors.

In 2020, we are blessed with veggie variety! Though most of us don't have our own gardens, we can choose our favorite vegetables from farmers markets and local grocers. We can even mail order our produce.

All of these fresh veggies can come together with a grilled protein and a lovely dressing. Our Steen's Cane Syrup and Cane Vinegar are essentials in our easy-to-make Cane Vinaigrette. Don't hesitate to modify our basic recipe with your favorite seasoning blend.

Steen's Cane Vinaigrette

1/4 cup Steen's Cane Syrup 1/4 cup Steen's Cane Vinegar 1/4 cup olive oil 1 tsp Creole mustard

1 tsp minced garlic

Pour all five ingredients into a shaker. Cover and shake to blend well. pour over fresh vegetables and salad greens. For a spicy version, add #CreoleSeasoning to taste. Can also be used as a marinade. Yields 3/4 cup dressing.


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