>> 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

Dijon and balsamic also makes a lovely dressing. Two parts balsamic to one
part mustard, a bit of salt and pepper and some chopped fresh herbs (almost
anything works).

Jon