Oh I see, you wanted to list for the dressing!
Yeah, don't get me started about the corn syrup. It's unnecessary. I think we're starting to get smarter about it because the new big deal is real sugar again.
They never seem to cook properly. Every time I try to use them, because I really, really wanted to be able to grill in the winter. But every time I try the stuff burns and I /fucking/ hate that. Then every smoke alarm in the house goes off, and then I throw fucking stuff through the kitchen.
It's like there was extra space under the oven and they just threw something there to fill the space, not caring that it was shit.
Try this for a dressing instead.
1 red pepper, chargriled until the skin is black. Peel off the skin and do it over a bowl so you can catch the liquid that'll run off.
Dice it up nice and small.
Add to it the following:
3tbsp of good quality olive oil (extra virgin. taste some on your finger before you add it, it it makes you go :-& then get some better stuff)
1 tspn of a nice melow balsamic vinegar
the juice of half a lemon
1/2 a tspn of mustard powder (if you can't get that, use a full teaspoon of whole grain mustard)
about a teaspoon of honey (if you're a nonce and claim not to like honey, use a wee bit of sugar instead)
1 clove of garlic, crushed
2 finely chopped spring onions
1 tspn dried oregano
about 6 fresh basil leaves, torn up
If you want it spicy add some hot smoked paprika or a fresh chilly (chopped).
pinch of salt
a good grind of black pepper (BLACK pepper, not that shitty evil white stuff)
Have a taste and adjust the seasoning as required (more sugar/honey if it's too tart, or if it's totally overwhelming add a bit more oil. try to avoid going too crazy on the salt)
give it a good hard mix until it's emulsified, keep it in the fridge and use within a week.
I've printed that, and next time I'm in the mood for kitchen stuff I'll give it a go! Thanks!
And what is a nonce? I like honey, just curious.