How many fried foods did you get in during Chanukah? Eight, one per day? Two per day? …Should I stop asking?
Maybe we should just go straight to the salad.
Although I love me a fancy salad, I’ll admit it: Most of the time, the salads we have around here are of the very basic variety. Lettuce, cucumber, tomato, and that’s it.
Oh, and the dressing.
I like to have a bottle of homemade dressing on hand for the salads that go with dinner two or three times a week (if you’ve been following my weekly menu plans, you know that the “basic salad” makes a regular appearance).
The truth is, the dressings themselves don’t tend to be too fancy, either. But they add just the right amount of interest to make a simple salad something slightly special.
And that’s the way I’d describe this italian dressing. No, it isn’t one of those I-NEED-THIS-NOW recipes that you could rave about for an hour straight. (I mean, this is salad dressing we’re talking about, not a triple fudge brownie sundae.)
But. It’s easy to make, it can go with virtually any veggie combination, and you know what?
After a week of fried foods, it totally hits the spot.
One year ago: Asian salad dressing (what is it with Dec. 18 and salad dressings?)
Ingredients Directions 1. Place all ingredients in a bowl and whisk until combined. 2. Store in a covered jar or dressing bottle in the refrigerator and shake before each use.
Slightly adapted from Gatherings
Yield: 1 cup dressing
1. Place all ingredients in a bowl and whisk until combined.
2. Store in a covered jar or dressing bottle in the refrigerator and shake before each use.
Disclaimer: This post contains affiliate links.