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  • Writer's pictureLindsey, EDRD

A summer staple re-invented

Good news! We are STILL enjoying summertime!

Ahh, nothing like a dirt beard on your tiny daughter.

When it's so nice outside and the kids are playing, I prefer to be outside with them. Even if it means standing at the grill. SUCH sacrifices I make. Last night we did cheeseburgers on the grill and I decided to make mine into a salad form. I'm on a kick with making salad dressings, so I whipped up a burger-inspired creamy dressing. Sounds interesting, eh?

Cheeseburger Salad Dressing makes four salads -2 tablespoons mayonnaise -1 tablespoon ketchup -1 tablespoon mustard -1 tablespoon white wine vinegar -1 tablespoon dill pickle juice (you could just do two tablespoons of pickle juice and omit the vinegar- I'm not too hot on pickles so I didn't want an overwhelming pickle taste) -Dash of Worcestershire sauce -Pinch of onion powder -Pinch of salt -Pinch of pepper

Combine all the ingredients in a resealable jar. Shake to mix. Refrigerate. Keeps in the fridge for one week. Per serving: 50 calories, 8 grams carbohydrates, 2 grams fat, 75 milligrams sodium.

Aldi has been killing it with the nectarines lately- such nice ripe and juicy ones! I treated the kids- and myself- to little chocolate milkshakes too. We are all about that summer living!

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