continuing the vinaigrette trend

I wrote last October about how I was starting to make vinaigrette dressings for my green salads, made from romaine or butter lettuce harvested from our container garden. It’s so amazingly easy that I’m either baffled or disappointed (I’m sot sure which) that I’d never done it before.

In fact it’s so simple that I don’t bother using recipes any longer. I mix up the dressing according to my mood at the moment. I always start with olive oil. I then add either red wine vinegar or balsamic vinegar. Then I’ll add garlic (or not), mustard powder (or not), thyme (or not), and maybe some other seasoning (or not).

It’s quick, it’s easy, it’s inexpensive, and it’s a heck of a lot cheaper than buying a bottle of dressing at the grocery store.

I love it.