By: The Magnificent

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Top Five Deathbed Vinaigrettes

I recently came across this tear-jerking and mouth-watering list that was compiled by a nurse who worked for years with the dying. Over those years she asked each of her patients for savory-yet-sensible salad dressing recipes. These are the top five answers she got:

1) Bacon-Balsamic Vinaigrette – An indulgent twist on a classic that’ll add some salty, smokey, sweet and tangy to your greens! Would it kill you to eat some bacon? Maybe.

2 slices bacon, cut into ‘-inch dice
1 small shallot, minced
1- ‘ Tbs. balsamic vinegar
1 Tbs. fresh lemon juice
‘ tsp. Dijon mustard
3 Tbs. extra-virgin olive oil
Kosher salt and freshly ground black pepper

2) Cilantro-Lime Vinaigrette – Bring a little southwestern flare to that boring hospital cafeteria spring mix!

‘ cup lime juice
2 tablespoons white vinegar
‘ bunch cilantro, chopped
1 tablespoon brown sugar
1 clove garlic, minced
‘ teaspoon salt
‘ teaspoon spicy brown mustard
‘ cup light olive oil

3) Champagne Vinaigrette – You might not make it to next year, but this fancy dressing will have you singing ‘Auld Lang Syne” all night long!

1 garlic clove, finely chopped
2 tablespoons dijon Mustard
‘ cup champagne vinegar
2 tablespoons fresh lemon juice
2 tablespoons honey
2 or 3 dashes hot sauce
‘ teaspoon salt
‘ teaspoon freshly ground black pepper
‘ cup extra virgin olive oil

4) Lemon Vinaigrette – You know the saying about life giving you lemons? Well, it’s never more true than when you’re dying. This time, skip the lemonade and treat yourself to this simple recipe.

1 teaspoon Dijon mustard
1 ‘ teaspoons finely grated lemon zest
2 tablespoons plus 1 ‘ teaspoons freshly squeezed lemon juice
Coarse salt and freshly ground pepper
6 tablespoons extra-virgin olive oil

5) Bleu Cheese Vinaigrette – I know, it sounds crazy, but when Death’s boney fingers are creeping ‘cross your spine, you’re gonna want some cheese. (BONUS: Wanna get real wild? Substitute the bleu cheese with some Roquefort. WOW!)

‘ cup white-wine vinegar
1 tablespoon Dijon mustard
‘ teaspoon coarse salt
1/8 teaspoon ground pepper
Pinch of sugar
‘ cup extra-virgin olive oil
‘ cup crumbled bleu cheese

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