Salad Dressings

Posted by Trevy Thomas May 1, 2008

When I was growing up, we rarely used bottled salad dressing. My mother made a simple one of lemon and olive oil that was a nice complement to the vegetables without adding an overpowering flavor. As an adult, I kept up the habit and was pleased to learn that this was not only an economical choice, but a healthy one. This dressing is made right in the bowl over top of the salad, so the quantities will vary depending on how much salad you have.

• Sprinkle salt and pepper over the salad.
• Squeeze fresh lemon juice over the greens starting at one end of the bowl and squeezing all the way across.
• Using your thumb to cover most of the bottle opening, drizzle good quality olive oil all the way across the salad, being careful to splash some on each exposed leaf.
• Toss well and serve immediately.

For some salads, or special occasions, you may want a larger repertoire of salad dressing recipes. You'll find some lovely homemade options in this salad cookbook.