Sometimes I’m Downright Brilliant Come Lunch Time
Little known fact: Bologna is one of my favorite foods. Today, outranked only by pickles, it inspired a lunch so yummy I was moved to photograph it. Behold, bologna sandwich with spring salad in a sweet pickle vinaigrette.
That’s right, people. I used pickle juice to make salad dressing, and I’d do it AGAIN! Just try and stop me. Ba ha ha. BA HA HA HA.
Sweet Pickle Vinaigrette
(Best served with Bread & Butter Pickles in the salad)
Ingredients
- 1 teaspoon mustard
- 1 teaspoon mayo (or vegan mayo)
- 1 tablespoon bread & butter pickle juice
- 1/8 cup – 1/4 cup vegetable oil
- salt & pepper to taste
Directions
Combine mustard, mayo, and pickle juice in a bowl and whisk together. While whisking continuously, pour the veggie oil into the bowl in a very thin stream. Once it has come together, salt & pepper to taste.
This blog includes links that earn a small commission when purchases are made after those links are clicked. These links do not cost you anything extra, but they help support Mary Makes Good, a small, mama-powered project.