Vegetables Garden

Be inspired to plant some fruits, vegetables, or herbs at your home or at your apartment. 

I dream of having a garden of my own basil and rosemary herbs sitting next to our living room that I use  almost a daily basis in salads,veggie wraps, or pesto.

Check out the pics below. 

Stay Away From Processed Foods!

Put down that salt shaker and not far away from processed foods! Long suspected as an accomplice in the heart of the disease indirectly, by increasing the blood pressure of salt has finally been directly implicated as a culprit in cardiovascular risk.


Researchers reported that those who cut their salt intake from 25% to 35% reduced their risk of cardiovascular events over the next 10 to 15 years from 25% to 30%. The regime no added salt (NAS), which is the regime most commonly prescribed. This diet is for patients diagnosed with congestive heart failure, cardiomyopathy, ,heart disease chronic or acute renal failure, hypertension, or edema.


The American Heart Association recommends that most people limit the daily intake of salt to 2,300 milligrams - less than a teaspoon (2,400 mg). For people with heart failure, the recommendation is not more than 2000 mg per day. Achieving this goal requires more than simply restrict the use of salt, however: More than 80% of Americans' salt intake comes from processed foods, including 20% ​​of meat and meat products and about 35% of products bread / cereals.


The nutrition label provides the amount of sodium per serving, so always check the serving size. Judging by the number of milligrams instead of the percentage, because it relies on a diet 2400 mg per day and will be inaccurate for any other level.


NAS snack, you will do well to fresh fruits and vegetables. There are some pre-packed snacks that do not normally contain sodium, such as gelatin desserts, and ice. But to be safe, you should always check the sodium content of the sign. However, it is important to remember that even if the nuts are low in sodium, but they are also high in fat and calories.


Here is a list of some other foods that contain common snack 0 mg sodium, or nearby: Read more about this Article...http://ht.ly/5NmWH

Veggie Bean Soup Recipe

This post was originally published as Feel Better Veggie Bean Soup by Laurel on Health Food.

I made an all veggie soup last week and it came out pretty good. I wasn’t in love with it (I thought I made it too spicy), but my boyfriend seems to think it’s super yummy, so I figured it was worth a share. I can tell you one thing, this soup is super nutritious and filling. Beans are full of complex carbohydrates and fiber, which means they give you long-term energy and satisfaction. This is also a great soup to make when you’re feeling sick. I was a little under the weather last week after returning from a trip to Florida where one of my friends got married. All these vegetables and fresh broth, coupled with lots of sleep, got me feeling better in no time.

Feel Better Veggie Bean Soup

1 pack of mixed beans (such as 10- or 12-bean soup)
1/2 yellow onion, chopped
4 cloves garlic, chopped
2 carrots, peeled & chopped
2 celery stalks, chopped
2 tomatoes, chopped
1 can tomato puree (reduced sodium)
3 poblano chili peppers, chopped
6 kale leaves, chopped
6 cups vegetable broth (reduced sodium)
2 bay leaves
2 tbsp. extra virgin olive oil
1 tbsp. fresh thyme
Salt & pepper

Soak the beans overnight in the refrigerator. Drain the beans and put them in a big soup pot. Cover with water and bring to a boil. Lower the heat and simmer for about 1 hour. When the beans are done, drain in a colander and set aside.

Heat olive oil in your soup pot over medium-low heat and add the onions, carrots, celery, chili peppers, garlic, thyme, and a little salt and pepper. Allow veggies to cook together for about 7-10 minutes, stirring frequently. Add the tomatoes, kale, bay leaves, and tomato puree and cook for another 10 minutes, stirring frequently.

Puree about half of the beans in a food processor and then add them to your vegetables in the soup pot with the rest of the whole beans. Pour the vegetable broth on top and bring to a boil. Reduce heat and simmer for about 20-30 minutes. Remove bay leaves and season with more salt and pepper to taste.

Tip 1: Try a dollup of organic sour cream on top or a sprinkle of parmesan cheese to boost the flavor. Tip 2: For even more flavor, you could make this soup in a slow cooker…in fact I am definitely making it in a slow cooker next time around.

Plenty for a family dinner

This post was originally published as Thai Peanut Sauce by Laurel on Health Food.
My favorite Thai restaurant in the city recently closed for renovations. Wah! But, the good news is that it motivated me to try making my own Thai peanut sauce. Ohhh, I am so glad I did. This sauce was one of the easiest things to make, thanks to store bought peanut butter. I wanted the sauce to have a pretty strong peanut butter taste, because that’s how I like it. My boyfriend and I ate the sauce last night over brown rice and plain stir-fried vegetables (garlic, red bell pepper, mushrooms, snow peas, and green onions sautéed in veggie stock) with a sprinkle of fresh cilantro on top. It was rich and filling, and you can bet I ate the leftovers for lunch today.
This sauce is definitely rich, so remember that a little goes a long way. The recipe makes plenty for a family dinner with leftovers for meals later in the week. Serve it with plain vegetables and whole grains (there is plenty of oil and flavor in the sauce already).

Thai Peanut Sauce
(makes a little over 2 cups of sauce)

2/3 cup chunky peanut butter (all natural, no added sugar, oil, or salt)
1/3 cup soy sauce
1/2 cup coconut milk
1 tsp. cayenne pepper
2 tbsp. agave nectar
1/4 cup peanut oil or safflower oil
1/4 cup hot water
Juice from 1 lemon wedge

Add all the ingredients together in a large bowl and whisk until you get a smooth consistency (there will still be pieces of peanut from the chunky peanut butter). Serve drizzled on top of vegetables and brown rice or rice noodles. Save leftovers in the refrigerator for up to 1 week.

Tip 1: If you want your sauce to have an extra spicy kick, try adding one teaspoon of Sriracha hot sauce. Tip 2: If your peanut butter was refrigerated, you’ll want to warm it up before making the sauce so the ingredients are easier to mix together.

Healthy Tofu Marsala

This post was originally published as Tofu Marsala by Laurel on Health Food blog. 

I used to work in an Italian restaurant back in the day, and the chicken marsala was always one of my favorite things to eat after a long day of work. I made a tofu version on Sunday night that came out pretty tasty. It includes lots of mushrooms and tomatoes and also a healthy portion of fresh basil leaves. I am so excited that our house basil plant is looking healthy again after almost dying this winter. It’s so freaking convenient to have fresh herbs growing indoors during the spring and summer.

Tofu Marsala
(makes about 4 servings)

1/2 box linguine
1 block firm tofu
2 tbsp. extra virgin olive oil
1 cup marsala wine
1/2 cup coconut milk
1/2 cup marinara sauce
1 cup vegetable stock
3 cloves garlic
2 cups baby portobello mushrooms
1 big handful fresh basil leaves
2 cups tomatoes
Salt & pepper (optional)

Clean and remove the stems from the mushrooms and cut them into slices. Finely chop the garlic and basil. Cut the tomatoes into small bite-sized pieces. Set all the vegetables aside.

Drain the liquid off the tofu and press out any excess liquid with paper towels. Cut the tofu into small rectangles or cubes. Heat up the olive oil in a deep sauté pan or cast iron skillet over medium-high heat and add the tofu to the pan. Cook for a few minutes on each side until the tofu is golden brown. Remove from heat and drain on paper towels. Set aside. Do not wash your pan yet.

Cook the linguine according to the instructions on the box. Set cooked pasta aside and drizzle a little oil on top to keep it from sticking.

Add the garlic to the same pan that you used to fry the tofu. Turn up the heat to medium-low and cook for a minute or two, stirring frequently. Add the mushrooms, tomatoes, and basil to the pan and pour the marsala wine on top with a sprinkle of salt and pepper. Turn heat up to high and allow the wine to reduce for a couple of minutes. Add in the vegetable stock, marinara sauce, and coconut milk and continue to cook over high heat for another couple of minutes until the sauce thickens.

Once the sauce is done, add in the tofu and your desired amount of pasta. Mix it around to coat the noodles and tofu with the sauce. Serve immediately.

Tip 1: I like to eat this dish with a fresh green vegetable like asparagus. Tip 2: Use a whole grain pasta or gluten-free quinoa pasta to make this healthier. I used quinoa pasta for my dinner (see pictures).

Easy veggie dish

This post was originally published as Spicy Mushrooms & Kale by Laurel on Health Food blog. 

Vegetables are anything but boring if you spice them up and avoid overcooking, leaving them crunchy and colorful. Here’s a quick and easy veggie dish you can make anytime. It takes 10 minutes to prepare. Vegetable stock and red pepper flakes are two of my favorite ingredients to use for a boost of flavor and nutrition.

Spicy Mushrooms & Kale
(makes 2-4 servings)

2 portobello mushroom caps
1 bunch kale
1 tsp. red pepper flakes
1 tbsp. extra virgin olive oil
1/2 cup vegetable stock (low sodium)
Salt & pepper

Cut portobello mushrooms into long slices (about 1/2 inch wide). Remove kale leaves from the stems and rip or cut up into smaller pieces. Heat up a grill pan (or sauté pan) over medium-low heat and drizzle olive oil in the pan. Add mushrooms slices and cook for 1-2 minutes on each side until they begin to brown. Add kale leaves to the pan, covering the mushrooms. Pour in vegetable stock, turn the heat up to medium-high, and cover with a lid. Steam for 2 minutes. Remove the lid, and add red pepper flakes and a sprinkle of salt and black pepper. Stir everything together and allow liquid to evaporate in the pan for about 1 minute before serving.

Tip 1: To save more time, look for pre-sliced portobello mushrooms in your grocery store. Tip 2: Make sure to give kale a long rinse before cooking. The curly leaves tend to hold trapped dirt and grit that you don’t want to sneak into your food. Tip 3: To make this dish more filling, try adding toasted walnuts or cashews.

Bananas and Grapes Oatmeal for breakfast

This post was originally published as Day 6 : Eating Vegan by Laurel on Health Food blog.

It was cold and overcast yesterday which put me in the mood for oatmeal. I tried something new by stirring in a tablespoon of crunchy peanut butter and adding pieces of banana as a topping. Wow, I am definitely gonna do that again! It was so good! If you’re a peanut butter fan, this is a perfect way to flavor up your oatmeal. I ate it with a bunch of grapes on the side and a big glass of water (after my morning black tea, of course).

At lunch I made a BLT sandwich using Smart Bacon. I was a little nervous to try it because I’m not usually a fan of fake meats. I’d rather just have vegetables look like vegetables, ya know? But this is vegan week and I thought I should try it out. The good news is that the BLT was delicious! I’m not sure I’d ever eat the Smart Bacon on its own, but it was great in the sandwich and provided a nice crunchy element. (see my vegan BLT recipe below)

After such a long hard week of work, I didn’t feel like eating out anywhere for dinner. I just wanted to plop down on my couch and do nothing. So, I picked up takeout from a vegan restaurant I’ve been wanting to try called Blossom and brought it home where I could really relax. While waiting for my food to be ready, I ordered a fresh green juice from the bar. It had spinach, cucumber, apple, lemon, and ginger. It was so energizing, and you just can’t beat fresh juice! My entree was Penne Bolognese made with minced seitan, basil marinara, and Italian blend tapioca cheese. It was really good, but I added a few red pepper flakes half way through to give it some spice. It had been so long since I had a big bowl of pasta, so that was definitely a treat.

As with the days earlier in the week, I snacked on peanuts and almonds throughout the day and made an extra effort to drink lots of water.

Vegan BLT

Vegan BLT (pictured here with Kumato brown tomatoes and mesclun greens)

2 slices whole grain bread
1 clove garlic
1 tbsp. Vegenaise
1 tsp. extra virgin olive oil
3 slices Smart Bacon
1/4 avocado
1 handful spring greens
Slices of tomato
Salt & pepper

Slice up the tomato and avocado and set it aside. Pour the tsp. of olive oil in a saute pan and turn the heat up to medium. Place the Smart Bacon in the pan and cook for about 3 minutes total, turning half way through. Meanwhile, toast your bread. When the bread is done toasting, smash the clove of garlic and rub it on all sides of the bread for extra flavor. Spread the Vegenaise on and pile a handful of greens and slices of tomato and avocado on top. Add the Smart Bacon when it’s done and sprinkle on a little salt and pepper.

Tip 1: I used Kumato brown tomatoes and mesclun greens that I found at Whole Foods, but use any tomatoes or lettuce that you like. Tip 2: Watch the Smart Bacon closely. It’s easy to burn and does not taste good when it turns black! (not like regular bacon)

More pictures from the day…

Peanut Butter Oatmeal with Bananas and Grapes

Organic Santa Cruz Peanut Butter

Fresh green juice from Blossom (bad lighting...sorry)

Penne Bolognese from Blossom NYC

Good food is good food : Eating Vegan

This post was originally published as Day 2: Eating Vegan by Laurel on Health Food blog. 

It’s Day 2 of the “7 Days of Eating Vegan” blogathon, and I’m feeling great so far. Given the light, vegetable-heavy foods I prepare and my high level of physical activity…I feel like I’m eating ALL THE TIME. But, it works for me. I can keep my energy up all day long and the foods are healthy and satisfying. Make sure you do what’s best for you, and listen to your body!

Yesterday I started off the day with granola and fruit again (granola, strawberries, banana, coconut milk, and walnuts). It’s my favorite breakfast these days and is something I can prepare in just a couple minutes.

I was really busy with work during lunch, so I decided on an Amy’s Kitchen organic frozen veggie burger. I ate it on a thin whole wheat sandwich bun and topped it with fresh salad greens, avocado, red bell pepper, and a spoonful of hummus. Frozen foods can be a huge help when you’re busy, and I have always liked Amy’s brand. Adding the fresh vegetables on top of the burger spruced it up and gave it lots of flavor. I got a little hungry again later, so I had a small bowl of leftover pad thai that I made last weekend. (If you’re interested, the Tofu Pad Thai recipe comes from Alex Jamieson’s Living Vegan for Dummies book.)

I went to the gym after work and grabbed a coconut water with tangerine for some healthy hydration before my cardio workout and ate a few pieces of raw (dairy-free) dark chocolateTip: You can stock up on vegan-friendly snacks and drinks like these at your local health food store). when I got home. (

My boyfriend and I had one of our friends over for dinner, and they were both happy to eat my vegan dishes! Good food is good food, right?! I made us personal-pan pizzas using store-bought whole wheat flatbreads, tomato sauce seasoned with garlic and basil, topped with fennel, red onion, and yellow bell pepper. I drizzled olive oil on the veggies and baked the pizzas for about 10-15 minutes in the oven at 400 degrees. Once out of the oven, I added a few slices of avocado before serving. We’re addicted to avocado! I also made black and white sesame tofu (recipe below). They gobbled it up. I was a happy cook.

Black and White Sesame Tofu (Vegan)
(makes about 3-4 servings)

Black & White Sesame Tofu, draining on paper towels

1 package extra firm tofu
2 tbsp. black sesame seeds
2 tbsp. white sesame seeds
2 tbsp. toasted sesame oil
2 tbsp. soy sauce
Salt (optional)

Remove the tofu from the package and cut into 1/2 inch thick rectangles. Spread tofu out on a few layers of paper towels and top with more paper towels. Press down firmly to soak up as much excess liquid as you can. Sprinkle the tofu with a little salt (optional). Mix the sesame seeds together in a bowl or on a plate and roll each piece of tofu in the seeds until all sides are covered. Heat up sesame oil over medium heat in a large sauté pan or cast-iron skillet. Place the tofu in the pan and cook for about 4-5 minutes per side until golden brown. Remove tofu from the pan, and place on a paper-towel lined plate to drain excess oil. Drizzle soy sauce on top and serve warm.

Tip: You may not need the salt if you use regular soy sauce. It’s a good idea to add a little sprinkle, though, if you use the low sodium kind.

Here’s a few more pictures from the day:

Grilled Amy's veggie burger for lunch

Leftover pad thai (recipe by Alex Jamieson, Living Vegan for Dummies book)

Our food system and factory farms

This post was originally published as Day 1: Vegan Eating by Laurel on Health Food blog. 

It’s Day 1 of my “7 Days of Vegan Eating” blogathon! To celebrate the start of Spring, I’ll be posting recipes and sharing lots of vegan foods throughout the week, including foods I make at home and food I eat out at restaurants here in NYC. At the end of this week, I’m looking forward to the first ever NYC Vegetarian Food Festival in Chelsea. Should be fun!

Why am I doing this vegan blogathon? During the past few weeks I read Jonathan Safran Foer’s book Eating Animals and Alex Jamieson’s Living Vegan for Dummies. I’ve learned so much, including a lot of things that terrify me about our food system and factory farms, but on the bright side, these eye-opening reads made me excited about vegan cooking and I want to share that with you! If you’re not already a vegan or vegetarian, adding more plant-based meals to your diet and cutting down on your consumption of animals products is a huge step towards better health, clearer skin, and dramatically reducing your eco footprint.

On to the fun stuff! Yesterday I started my day with a bowl of granola, walnuts, bananas, strawberries, and So Delicious unsweetened coconut milk. Delicious and filling! Then I had a few errands to run before dance class, so I swung by Angelica’s Kitchen in the lower east side and ordered a Tempeh Reuben Sandwich with a side salad and a fresh carrot/apple juice. The sandwich has baked tempeh with caraway, cumin, tofu Russian dressing, sauerkraut, and lettuce on whole grain bread. It was warm and comforting on a cold day. Yes…we are still having freezing temperatures in NYC. But, at least the sun was out.

I was hungry again on my way home from class, so I ordered a little hummus and falafel snack from a small middle-eastern takeout restaurant and picked up groceries on my way home.

When I got home I relaxed for a few hours and watched Little Shop of Horrors on Netflix, so I didn’t end up making dinner for my boyfriend and I until after 9pm. But that’s pretty normal for us. I made asparagus with toasted pine nuts and fresh rosemary (using vegan Earth Balance butter to toast the pine nuts) and also a potato soup garnished with avocado and green onions. Here’s a recipe for the potato soup, plus a few pictures from the whole day.

I’ll be back tomorrow. Looking forward to sharing the rest of my week with you!

Potato Soup w/ Green Onions & Avocado (Vegan)
(makes about 4-6 servings)

2.5 lbs. white waxy potatoes
1 cup unsweetened coconut milk
1 quart vegetable stock (low sodium)
1 cup water
1 large yellow onion
3 cloves garlic
1 tsp. cumin
2 tbsp. extra virgin olive oil
Salt & pepper (to taste)
Avocado (for garnish)
Green onion (for garnish)

Chop up the onion and toss it into a soup pot with the olive oil over medium-low heat. Sauté for about 5 minutes until the onion begins to turn translucent, stirring frequently. Chop up the garlic, add it to the pot, and sauté for another couple of minutes. Meanwhile, peel the potatoes and chop them up into small cubes. Add the potatoes to the soup pot and pour in the quart of veggie stock and the cup of water. Add the tsp. of cumin and salt and pepper to taste (I used about 1 heaping tsp. salt and 1/2 tsp. black pepper). Bring up to a boil, then reduce heat and simmer for about 40 minutes, until the potatoes are very soft. Remove pot from heat. Puree the soup using a blender or food processor until very smooth. Pour the soup back in the pot and add the coconut milk. Stir to incorporate the milk and adjust any seasonings as necessary. Serve soup warm topped with plenty of diced avocado and green onions.

Tip: The unsweetened coconut milk (such as So Delicious brand) will not make your soup taste coconut-y. I promise! It is just a healthy vegan substitute for heavy cream, used to smooth out your soup and give it a nice creamy texture.

Breakfast granola, bananas, strawberries, walnuts, unsweetened coconut milk

Asparagus w/ fresh rosemary and tons of pine nuts

Tempeh Reuben Sandwich & Salad (from Angelica's Kitchen)

Healthy Vacation Prep

This post was originally published as Healthy Vacation Prep by Laurel on Health Food blog.

This weekend I’m going on a long overdue girl’s trip to a bed and breakfast and a few small wineries. My friends and I are so excited to be together and get a break from our regular routines. Going on vacations are sooooo nice, but they can put a damper on your healthy habits. I find that even if I’m in great shape, taking a few days off exercise and healthy eating makes it hard on my body to get back to my good habits when vacation is over.
Overall, I like to keep a low-key attitude on vacation. I stick to my regular routine when possible, but I’m still going to enjoy myself and have some splurges. This weekend I know we’re going to get some splurge food like pizza or BBQ. I know that we’ll probably drink too much wine and eat more than normal. Plus, I know I’m not going to any dance classes. It’s just the facts.
But, part of vacation is relaxing and letting yourself have a break from your to-do list and all your rules.  I like to plan some healthy habits in advance so the trip is enjoyable, and I can still feel great when I get back. Here’s my list for this weekend:

• Bring my favorite tea bags and packets of stevia in my purse. This way I always have my favorite breakfast pick-me-up, no matter where we are.
• Bring my yoga pants so I can do light stretching and pilates exercises in the morning while I’m waiting to take a shower (4 girls with one bathroom should leave PLENTY of time).
• Schedule in exercise as part of the fun. My girls and I plan to do an outdoor hike one of the days to soak up some fresh air and sunshine.
• Order vegetables or salads for side dishes. This is an easy request for almost any restaurant.
• Bring my water bottle everywhere so I am really hydrated and energetic.
• Relax and breathe. Vacation is the time to de-stress and enjoy life to the fullest.

I’ll be sure to snap a few pics of my food while I’m gone (I just can’t help myself) and maybe share one or two on the blog next week. Cheers! Wishing everyone a great weekend.

 

Healthy dinner in a flash

This post was originally published as Veggie Breakfast Burrito by Laurel on Health Food blog.

My best friend and I were making breakfast together on Sunday morning after a long walk downtown and some pilates exercises. We were super hungry after our workout, so we made big veggie breakfast burritos with leftover coconut curry sauce and vegetables from dinner the night before. I love cooking with friends! Here’s the recipe for the breakfast burritos. I encourage you to get creative with any leftover sauces you have (like our curry sauce) or just use hot sauce to kick up the flavor. This is an example of using leftovers to make a healthy meal in a flash. Feel free to use the same veggies we did, or create your own combination with what you have in the house.

Veggie Breakfast Burrito
(makes 2 burritos)

Veggie breakfast burritos, ready to eat

2 tortillas (whole wheat if you have them)
2 tbsp. sauce (such as curry, tomato, or hot sauce)
4 eggs
1 big handful fresh spinach
1/2 cup green bell pepper
1 plum tomato
1/2 cup yellow onion
1 tsp. extra virgin olive oil
Salt & pepper

Chop up the bell pepper and onion and put them in a deep sauté pan with the olive oil over medium heat. Cook for about 5 minutes, or until the peppers and onions begin to soften. Crack open the eggs in a bowl, add a splash of water or milk, and whisk them together. Chop up the tomatoes and add them to the sauté pan. Add in the fresh spinach and eggs. Continue to stir frequently with a spatula until the spinach reduces in size and the eggs finish scrambling. Meanwhile, warm up the tortillas and spread a tablespoon on sauce on each one. Add the eggs and vegetables on top. Sprinkle on a little cheese if you like. Add a dash of salt and pepper to taste. Serve immediately.

Coconut curry sauce, on plain tortilla

Veggie Breakfast Burrito w/ cheese for my buddy

Veggie Breakfast Burrito w/out cheese for me

Cook Up Some Easy Greens

After scouring different recipe sites and Food Network shows for ideas, I tried out the following easy technique and I love it!! read more Cook Up Some Easy Greens

Laurel’s Easy Greens
*Add 2-3 tbsp. olive oil to a saute pan on medium heat.
*Chop up 2 large (or 3 small) garlic cloves and add to the pan.
*Allow the garlic to cook/soften for about 1 min. (do not burn).
*Add 3-4 big handfuls of chopped up greens to the pan with 1/2 cup water or vegetable stock.
*Cover with a lid and cook for 3-4 min.
*Remove the lid, stir, and cook for 1 min. to allow some liquid to evaporate.
*Season with salt and pepper.

As you know, greens are one of the healthiest foods we can put in our bodies. They are oozing with cancer-fighting, age-defying, life-saving goodness. Here’s a few past posts I’ve written on greens and their amazing benefits:
More Leafy Greens For Ya

Sweet Fall Root Vegetables

Last week marked the official start of the fall season, and it’s a great time of year to take advantage of the sweetness that root vegetables have to offer. One of my favorite foods in season this fall/winter is butternut squash. They are versatile, have tons of flavor, and are a comforting choice any time of the day. When you cook root vegetables (for ex., carrots, squashes, sweet potatoes, turnips, and rutabagas), they become soft and sweet. Therefore, read more at: Sweet Fall Root Vegetables

Here’s a fall salad recipe that’s bursting with flavor. It’s a little savory and a little sweet. My favorite flavor combination.

Butternut Squash & Pecan Salad

(makes a big family size portion)

Salad ingredients:
1 butternut squash
1 cup toasted pecans
Baby arugula (4-5 big handfuls)
5 fresh sage leaves, chopped up
1 tsp dried sage
Olive oil
Honey
Salt & black pepper

Dressing ingredients:
1/2 cup olive oil
2 tbsp. balsamic vinegar
1 tbsp. honey
Black pepper