Now how am I going to eat my salad at dinner without laughing? Thanks guys.
Marie's bleu cheese vinaigrette.
Simple Vinaigrette: lemon juice, olive oil, grated garlic, red pepper flakes, salt and pepper. Great over Kale . Yum!
I usually make a very diverse salad. Lots of additions of the vegan type: olives, green and black; onion, mushrooms, and lots more, then just enough vinaigrette (raspberry) to make it moist enough to eat.
Ranch, or as they call it in Iceland, American.
There are many ways in many places where I like to go crazy but on top of a salad isn't one of them. There I'm cool and boring.
I can’t think of a good tagline so this will have to do. Suggest a better one for me?
Ranch (American) works for most salads. Otherwise olive oil and vinegar with a wee bit of pepper does fine.
Want to spend some time wallowing in a Recommended Read? Pick one! Or two! Or seven!
thousand Island or vinegar
Classic Vinaigrette with dijon mustard.
Honey mustard, Lime preferably with Cilantro.
Cuban Mojo.
I almost always make my own, but a good store bought is Marzetti's Sweet Italian Dressing.
I am partial to a chef salad topped by Italian, French or Thousand Island.
peach poppyseed - its orgasmic
olive oil, apple cider vinegar and a splash of Bragg's amino acids (tastes like soy sauce but healthier)
I make my own with Lemon juice, English mustard and olive oil.
Just a light vinaigrette.
Regrettably too many people try to bash it with 'Balsamic'.
If you want a heavier dressing, just put it on the side.
Bon Appetite.
Lite Oil and water then ranch
Salad is a frequent dish at my table ad with it a selection of dressings such as Honey Mustard, Greek or Italian.
For some types I prefer Wild Berries flavoured Modena Balsamic Vinaigrette but it really depends on my mood.
In SA we also get a local brand Creamy Blue Cheese dressing