because salad should be a star . . .

. . . not just something you eat as the obligatory green sideshow.

But no vegetable oils, corn syrup, or mysterious additives allowed. Thus, I am working on my repertoire of salad dressing recipes. Here are two excellent ones. (I still need a nice creamy Caesar sans anchovies. It would make my husband oh-so-happy. Suggestions?)

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Simple Balsamic Vinaigrette
(original idea from here)

1/2 cup extra virgin olive oil
2 tablespoons balsamic vinegar*
2 tablespoons plain yogurt or creme fraiche
a pinch of salt

Whisk together all ingredients until completely combined (or whirl in a blender). It's fairly tangy, so if you would like, you can add a teaspoon or two of raw honey. Once you have whisked it all up, pour it into a bottle, and either serve immediately or refrigerate.


Greek Honey Herb Dressing
(original inspiration from here) 

1/2 cup extra virgin olive oil
2 tablespoons red wine vinegar
2 tablespoons plain yogurt or creme fraiche
1 1/2 teaspoons raw honey
1 teaspoon coarse-grain mustard
1/2 teaspoon lemon juice
1 teaspoon dried oregano
1 teaspoon dried marjoram
1/2 teaspoon garlic powder
1/4 teaspoon salt

Whisk together all ingredients until completely combined (or whirl in a blender). Once you have whisked it all up, pour it into a bottle, and either serve immediately or refrigerate.

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Both of these dressings will separate in the refrigerator. It's okay. Kind of cool, actually. When you want to use them again, run some warm water over the bottle to loosen the layers, and shake it like mad.

*It took me three tries to spell vinegar. Oh boy. I must be on summer break.