On Nov 8, 10:50*am, garden-variety dick <x.smiling_ti...@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.

I make mine with half romaine, half spring mix or other peppery-bitter
greens. top with mushroom, scallion, tomato, red pepper. Sometimes a
little crumbled cheese or sliced firm-cooked eggs. Don't need any
dressing with all that flavor. Of course, now that tomato season is
over and pink rock season has begun, I may need to adapt that a tad.

maxine in ri