In article
<75cf2f23-7d9f-455d-bb3b-e3594a1c59e1@r5g2000yqb.googlegroups.com>,
garden-variety dick <x.smiling_tiger@yahoo.com> wrote:

> I've had trouble eating my daily salads without putting lots and lots
> of store brought dressing on it; especially blue cheese dressing. I
> can't stand a normal salad with just a homemade simple vinagrette
> dressing for more than two days. Until now. I've started to make my
> salads a tad different, and now find that I enjoy eating them every
> day.
> What I've done is to use roughly equal amounts of veggies in the
> salad, and changed the vinagrette slightly.
> example:
> One handful of romaine lettuce, one handful of sliced cabbage, one
> handful of thinly sliced carrots, one handful of sliced scallions, one
> and a half handfuls of sliced celery, one handful of sweet red
> peppers. In a stainless steel or whatever bowl. Then add: freshly
> ground black pepper, a few shakes of lemon pepper, a wee bit of salt
> (to taste), a small amount of honey(to taste; I don't like it too
> sweet), olive oil, and some apple cider vinegar; about equal to the
> amount of olive oil(I know it's supposed to be in a 3:1 ratio, but
> this is how I like it). Toss the salad. It's really great, at least
> according to my tastes. I really like the cabbage in there.

Another two good low fat salad dressing ingredients are soy sauce and
mustard. :-)

I have a dipping sauce I use that is approx. 1/3 soy sauce, 1/3 apple
cider or red wine vinegar and 1/3 mustard. I'll also often add a little
oyster sauce to that.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

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