As a child of the 70s, I was around for the rise of the BIG SALAD. Every chance I could, I’d love a Chef’s Salad with homemade ranch dressing. Mom made it from real buttermilk. Funny, now looking at those salads, they had little nutritional value and were not low calorie. Cheese, ham, eggs and creamy dressing? I’m a little smarter about using greens like arugula, kale and spinach. But I still think a great salad has homemade dressing. This is one of my many go-tos, Creamy Balsamic.
- 1 cup mayonnaise
- .75 cup balsamic vinegar (less if you like more creamy)
- 1 teaspoon marjoram (my little secret ingredient)
- Black pepper to taste
Whisk and keep in sealed bottle for up to 10 days.
My other favorites:
For spinach salad, serves 4:
- .5 cup Olive oil
- Teaspoon jelly (Love cherry preserves)
- Black pepper
For Kale, serves 4:
- .25 canola oil
- .25 white, rice or champagne vinegar (pick a mild one)
- 2 teaspoon mustard
- Squeeze of lemon
- Dash of thyme
Masterdabbler 