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Prep Time: 2 Minutes Cook Time: 0 Minutes |
Ready In: 2 Minutes Servings: 6 |
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I have two versions of what we call our House Dressing that I use for salads. I have been using the first version (the original) for over 40 years, and the second version for about 5. Everyone that has eaten my salads, loves either version, and more people than I can remember asked for the recipe. It is so simple and basic, yet it tastes great. Most of my guests always ask me to use my house dressing as opposed to bottled salad dressings. I never measure, so I will have to estimate, but I would suggest you go with the smaller amounts first, then taste and adjust, if necessary. Of course, the amount will have to be adjusted according to the size of the salad. Ingredients:
1/2-1 teaspoon garlic salt |
2 tablespoons wesson canola oil |
1/2-1 teaspoon garlic salt |
2 tablespoons extra virgin olive oil |
1 tablespoon balsamic vinegar |
Directions:
1. VERSION ONE:.
2. Right before serving:.
3. Sprinkle the garlic salt over the salad.
4. Drizzle the oil over the garlic salt.
5. Toss.
6. Taste.
7. Adjust by adding more of either ingredient.
8. VERSION TWO:.
9. Right before serving:.
10. Sprinkle the garlic salt over the salad.
11. Drizzle the oil over the garlic salt.
12. Drizzle the balsamic vinegar over the oil.
13. Toss.
14. Taste.
15. Adjust by adding more of any one of the ingredients that you feel the salad needs.
16. Hint: Do not do this ahead of time. The salad will become limp and it won't taste as good.
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