My favorite salad ever was a spinach w/ raspberry dressing. It’s candied walnuts and the dressing were both homemade. I haven’t been able to find or make anything comparable (haven’t looked/ experimented a lot though).
The recipie of my favorite dressing:
Roughly 1/2 cup each of basalmic vinegar, olive and soy sauce. Several cloves of minced garlic, 1 Tbs. of Dijon mustard, about 1 Tbs of Mrs. Dash lemon pepper and some Stevia to sweeten it up. Tastes best if you let sit for a few days. One of the best salad dressings I’ve ever had. Always keep it refrigerated and it should last for a couple of months.
One benefit of the flax oil is it seems to keep my fingers from getting cold (cronic problem for me), and I’ve noticed a significant boost in my overal mood. I’ve also noticed this w/ the apple cider vinegar, as well as a slight reduction in apetite. (I know a woman who lost 15 lbs over 3 months by drinking two Tbs. of that vinegar mixed as a tea three times a day.)
A little rum will have the exact same effect on your fingers and mood, maybe better!
I like a simple balsamic and extra virgin olive oil, esp if the salad has fruit in it (I usually add Craisins and nuts) over romaine, onion, crumble blue cheese, lots of tidbits.
In the summer, when the romaine salad has mroe fresh fruit (strawberries, etc, more balsamic. In the winter, sometimes use red wine vinegar or mix wine vinegar with balsamic, always olive oil.
I really like Ceaser dressing. But the dresing doesn’t matter as much as the salad. I like spinach with a small amount of romain and iceburg lettuces as filler, with shredded cheese, almost any sort, but I really like sharp cheddar. A little bit of crushed almonds and then some dried berries, not too much. Croutons are a must, but they can’t be too big. Sliced hard boiled eggs are good too. With a salad like that, the dressing can be almost anything.
Ranch, hands down. I also like Italian. Ranch is good on a lot of stuff though. I though I was bad the way I eat it… my bro puts it on everything he eats! You think I’m kidding right, I kid you not.
Wow of all the days for this to be posted. I just made ten liters of salad dressing. Its pretty awesome stuff too. Here is the recipe for ten liters.
Vegetables (weight after being peeled before being washed) Chopped:
250 grams of Ginger
1.5 lbs carrot
1.5 lbs white onion
Other stuff (all put into a bucket or whatever you want to keep it in).
5 liters of oil, I use Canola oil, but extra virgin olive oil would be a great substitute, although it might be a bit too powerful so a mix might be nice.
1.5 Liters of Soy Sauce.
1.5 Liters of Rice Vinegar (probably the most expensive ingredient).
125 ml of sugar
4 egg yolks
a dash of mustard powder (I think I used S&B brand)
First break the yolks in a bowl, then scoop someo f the wet ingredients into the bowl and mix then mix back in with all the wet ingredients, this will help it mix together better.
Now stir all of the “Other stuff” together so that its kind of brown and sparkly looking.
Mix in the veggies!
BLEND! I would recomend using an immersion blender for this stage if you have one. They are expensive though and our restaurant doesn’t even have one. If you don’t have one then enjoy the next half hour or so scooping your mixture into a blender and blending it like I do almost every week.
Remember this has raw egg yolks, so be sure to refridgerate.
