How to Dress a Salad

THIS IS A DEVICE OF my own invention, based on a semi-traditional vinaigrette formula, with additives. It will keep unrefrigerated for a couple of weeks (perhaps longer, but at a salad or two a week I haven’t had a chance to test that theory yet).

Into a shakeable container (a Mason or jam jar, say), put:

1/2 cup olive oil
1/4 cup apple cider vinegar
2 tsp Dijon mustard
1/4 tsp garlic salt
1/4 tsp ground black pepper
1/2 tsp Italian seasoning blend
1/4 tsp sugar
Salt (to taste, if needed)

Attach lid and shake well until contents look creamy (the mustard is what does that), then spoon desired amount over hearty mixed greens — romaine, butter lettuce and spinach, say — with unmarinated artichoke hearts, tuna/salmon, shallot rings, tomato, and croutons. Toss well with hands to coat. Sprinkle crispy onions on top. Perceive marvels.

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