Since we are getting deep into the season of eating, throwing in a salad most nights is usually a good idea. To make sure this actually happens and that we are eating healthy, I have been making big batches of salad dressing to keep on hand. This dressing is easy, uses ingredients that probably already have, and will last in the fridge a couple of weeks. Add to any salad, use as a dip for veggies, marinade chicken in it, the possibilities are endless.
And an extra tip for making salads in advance, yes it is possible. As you can see in the picture below, I cut up the avocado or apples or any other fruit of veggie that will turn brown after cutting and mix it in with the dressing. I then add the other veggies/cheese/nuts, then the lettuce. Refrigerate and then toss when ready to serve.
My House Dressing
Imperfect Polish 2015
makes enough for 2-3 big salads
2 cloves of garlic minced or pressed
2 heaping Tablespoons of Dijon mustard
1/4 cup light mayo
1/4 cup red wine vinegar (really any vinegar would be ok)
2 teaspoons honey
salt and pepper
1/4 cup olive oil
Combine all ingredients except oil in a bowl or mason jar. Whisk in the oil (or add in oil and shake if using a jar). Taste and adjust salt and pepper as necessary.