How To Make a Salad – Homemade Vinaigrette Recipe
As much as I love bacon and cheese and fried stuff, there comes a time when I have just got to have some vegetables before I develop an electrolyte imbalance, my eye balls shrivel up, I go blind; my liver congeals into a solid mass of cholesterol and pork rinds and completely halts all enzymatic activity; I grow pale, yellow, weak, begin to hallucinate and throw myself off the 360 bridge.
It is at that point that my salad-making abilities really shine! Cool, crisp, chilled and so-so-so lightly dressed — barely covered — in a negligee of a citrus vinaigrette. Almost nude. Just enough clothes to tempt. Oh salad, you makin’ me horny.
How to Make a Salad
How to Make a Salad – Vinaigrette RecipePrint
How To Make a Salad
- Yield: 1/3 cup 1x
- 1/4 cup fresh orange juice
- 1 clove garlic, finely minced
- 2 teaspoons oil (olive oil, walnut or other nut oils, or mild oil like canola)
- 2 teaspoons cider vinegar (or another kind)
- 1 teaspoon mustard
- 1/4 teaspoon each salt and pepper
- 6 cups washed and chilled lettuce, spinach, or arugula
- 1 jicama, peeled and sliced
- 1 large mango, peeled and cubed
- 1 bunch radishes, stemmed and halved
- 1/2 cup fresh herbs (cilantro, dill, basil or mint)
- Chilled and sliced vegetables and fruits
- Make the vinaigrette: Put everything into a jar and shake it hard until everything is mixed completely. The mustard helps the emulsification.
- Pour over any kind of salad stuff you like: lettuces, spinaches, carrots, beets, cucumbers, bell peppers, steamed and chilled green beans, jicama, mango, radishes, apples, celery, pears.
- Put some walnuts or pecans on your salad.
- Leftover dressing will keep in the refrigerator for two weeks or more.
Eat it and feel healthy enough to justify another week-long Buffalo wing binge.