1/4 cup oil of your choice (I usually use good quality olive or avocado oil)
1 Tbsp red wine vinegar
1 clove of garlic, grated
1 tsp Dijon mustard
Pinch of salt
Fresh cracked black pepper, to taste
Put all the ingredients in a jar with a secure lid, and shake till well blended. Done.
All oils and vinegars are interchangeable here. Use your favorite oil, and any vinegar you like- balsamic, flavored balsamic, red or white wine… Add herbs to your taste, and get creative! I love this with a hint of oregano when I’m cooking Italian, or a bit of dill or cilantro depending on your other foods.
My tip for salads is always something with some crunch (nuts or seeds), something with some sweetness (chopped apple or pear, or dried cranberries), red onion or scallions, your favorite lettuce, and a cheese that you notice (like blue, feta, or goat), and whatever other vegetables you want to add (I’m obsessed with the little Persian cucumbers right now-so crisp and crunchy).
Rotate your dressing and salad ingredients, add a protein if you like, and you’ve got a great meal fast that never tastes the same. (You can even make a large batch of dressing sans herbs and tweak it to suit the day.