"garden-variety dick" <x.smiling_tiger@yahoo.com> wrote in message
news:75cf2f23-7d9f-455d-bb3b-e3594a1c59e1@r5g2000yqb.googlegroups.com...
> 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.
I've always made my salad dressing on top of the salad with equal parts oil
and vinegar. I salt and pepper the salad first, pour on a spoonful of oil
of the day and then the vinegar of the day. Toss. I find the equal parts
combo makes a nice fresh-tasting coating for the salad without overwhelming
with a dressing flavor. I really don't care much for lettuce of any kind,
but do use it. My salad tends to be large dice veggies with some lettuce.
Often includes canned beans of some sort. Perhaps an hard boiled egg.
Janet