Saturday, August 13, 2011

Salad Dressing

My mother made awesome salad.  Whether it was cabbage, lettuce or dandelion one was always left craving more.  She didn't commonly use boughten salad dressings, but made her own.  But not by measurement.  No, she would salt, and sugar, and sprinkle vinegar, or lemon juice, and oil and her practiced eye would decide just when to quit.
So I learned to make her red vinegar dressing, thus;
Put in your salad ingredients; romaine or leaf lettuce, radishes, onions and so on.

Sprinkle with garlic powder.
Sprinkle with a teaspoon or so of sugar.  This would be for 6-8 servings.  Less is better; you can always add.
Sprinkle with salt.
Sprinkle with pepper.
Drizzle over some red wine vinegar.
Drizzle over some mild oil.  My mother used mazola corn oil; I use canola.

Toss and taste.  It works best in the big white salad bowl my mother used to use, but you may find your own classic serving dish that says "yummy, salad" to you, especially.

My husband is very  fond of cashews.  So when we were served this salad when visiting Lac La Biche, he sent for the recipe.  The base ingredients were iceburg lettuce, chopped green onion, with cashews and sliced strawberries or mangos.  The dressing couldn't be easier;
equal parts of white vinegar, canola oil, and sugar.  Shake it up in a little jar and pour it over.

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