RECIPE: B&B Balsamic Dressing for Salads

RECIPE: B&B Balsamic for Salads and Pasta

Jump to Recipe icon   I had a great assistant in the B&B kitchen for a recent event. My grandson stepped in as sous(ish) chef helping mix some of the ingredients, staging the buffet, and plating help. Some of the best “feel good” moments I ever experience is when someone loves my cooking. I am over the moon when it is someone special like my teenage grandson. So, without further ado, here is ” the only dressing I will ever eat on salad again,” sayeth the Grandson. Note to Self: He has not yet had the strawberries.

Medium bowl for mixing
1-Cup Liquid measuring cup
Measuring spoons
Garlic press (optional)
Transfer blade (optional)


Sharable Link
Printable PDF Version

1/4 C. quality Balsamic Vinegar
1/4 C. Extra Virgin Olive Oil
2 Tbs. Honey (local clover honey is what we use – reduce amount for pasta)
2 tsp. Dijon Mustard
1/2 tsp. dried Thyme
1.5 cloves Garlic, minced
Salt and pepper to taste


Combine all ingredients into bowl.

Thoroughly whisk/shake until well blended.

Transfer to cruet or other storage container. Store covered in refrigerator.

Shake well before serving.

Best served slightly chilled or room temperature.

Serving Tip

Fabulous on pasta– warm or cold. Especially tasty on Italian Pasta Salads, freshly cooked tortellini, and antipasto salads.

Wonderfully yours,


RECIPE: German Cucumber Salad

RECIPE: German Cucumber Salad

Jump to Recipe icon Want a great cucumber salad that travels well and does not have mayonnaise? Here it is!


  • 1 Quart water-tight container
  • Cutting board (one green for cutting vegetables)
  • Chef/paring knife
  • Vegetable peeler (optional)
  • Liquid measuring cup
  • Measuring spoons
  • Serving bowl
  • Serving tongs


Makes approximately 4 servings.
Shareable Link: German Cucumber Salad Recipe
Printable PDF Version: WRM German Cucumber Salad Recipe

NOTE: Pre-measure all ingredients, if possible. This recipe is great for picnics since there is no mayonnaise.

1 Seedless cucumber or 2 regular cucumbers (remove seeds if desired)
1 Small Purple Onion
3 Tbs. White Vinegar
.25 (1/4) tsp. Granulated Sugar
.25 (1/4) tsp. Salt
.25 (1/4) tsp. Black Pepper
3 Tbs. Fresh Dill or dried dill (1:1 ratio)


Step 1
Whisk together vinegar, sugar, salt, and pepper in one-quart container with lid (Gallon-size Ziploc works well, too). Let sugar mostly dissolve before add dill. Using scissors or paring knife snip dill into vinegar mixture.

Step 2
Peel cucumber, if desired, then thinly slice and add to container with vinegar/dill mixture.

Step 3
Cut purple onion into small slices/wedges. Add to container with cucumbers. Seal and shake well. Set aside for 15 minutes.

Cut onion in half lengthways from bulb end to tip. Remove papery outer skin.

Place onion, cut side down, on chopping board. Cut off bulb end and discard.

Using the tip of the knife, cut onion lengthways into even slices or, at a slight angle, into even wedges.

Step 4
Periodically shake container, inverting to allow liquids to coat solid ingredients. Best minimum time for salad to “cure” is 30 minutes. Can be refrigerated and keep longer, if desired.

Step 5
Pour cucumber salad and liquids into serving bowl. Toss to evenly blend onions and cucumbers. Serve with tongs. Enjoy!

Wonderfully yours,