2/3 cup packed light brown sugar, divided
2 tablespoons olive oil
2 medium yellow onions, thinly sliced
2 cloves garlic, crushed
1/2 teaspoon paprika
1/4 teaspoon dried rosemary
1 teaspoon dried sage
2 teaspoons dried lavender
In a shallow bowl, stir together brown sugar, olive oil, onion, garlic, paprika, rosemary, sage and lavender. Transfer to a bowl to use along with bouillon cubes to make a commercial-grade marinade.
Made this vinaigrette to mix with some sliced up chicken breasts for some grilled chicken sandwiches. It was gone in one piece! It was amazing and extremely healthy! I did use the olive oil and put the chicken in my food processor for a few seconds - it processed to perfection! I will definitely be making this regularly~YUM, YUM, YUM!!!!! Thanks for sharing this easy, healthy vinaigrette recipe!
I could eat this dinner with a spoon, still not satisfied. I would say it is probably closer to 5 stars, but still not quite what I was looking for. The flavors were very good, but I think I would like it better if I used a spoon. I did end up making half of what I catered too. I used my food processor to chop/slice the vegetables, and my food processor to make the vegetables smaller. I also used my blender to make the vegetables smaller. I made these in the Aidexpress, and they turned out perfect. Just the right amount of zest and the onions and garlic crushed a bit too. I may try this with a little experimentation next time, but it was a simple matter to chop and use up the vegetables. Thanks Aimee!
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