Home Made Salad Dressing – Yummy!

At a recent Make-a-Memory Cooking Party, we celebrated a mother’s birthday. Her grown daughters planned it as a surprise – a cooking class followed by a special lunch. This is a woman who has always cooked from scratch and has spent a lot of time in the kitchen. The daughters’ one requirement was that I fix dishes their Mom had never prepared. It was fun to plan her surprise cooking class and lunch.
One of the things I did was make homemade salad dressing for a very simple four-ingredient salad. It was a hit!
Here’s the recipe with some easy tips included:  Don’t let the long list of ingredients throw you – it goes together easily and is truly worth the effort!
SALAD:
1 head Romaine lettuce
1/2 bunch spinach leaves
1/2 cup grated Parmesan cheese
1 cup croutons
DRESSING:
1/3 cup vegetable oil
2 Tablespoons olive oil
2 Tablespoons white wine vinegar (TIP: If you have more lemon juice than vinegar, reverse the amounts; no problem)
3 Tablespoons lemon juice (TIP: can be fresh or bottled)
1 clove garlic, minced (TIP:  ok to use 1/8 teaspoon dried garlic instead (spice dept of grocery store, labeled as minced garlic)
2 teaspoons minced fresh chives (TIP: ok to use tops of green onions)
3/4 teaspoons salt
1/4 teaspoon black pepper
1 teaspoon Dijon mustard
DIRECTIONS:
Place all dressing ingredients in a jar with a tight fitting lid. (TIP: I put plastic wrap between the jar and the lid to prevent any leakage.)
Shake well and refrigerate.
Shake again and add dressing to salad ingredients just before serving.
This recipe serves 6-8.  For a smaller salad, prepare fewer greens, add less cheese and fewer croutons. Add a small amount of dressing, toss and taste, until you have as much as you desire.  Keep unused portion in the fridge and use again later. Just shake it well and label.
Enjoy!
Jean
Your friend in the kitchen!
While you’re here, check out this page: www.jeanskitchen.net/make-a-memory-cooking-parties