I like my men covered in bleu cheese dressing, but I still don't much like cold veggies/salads.
"Right is right, even if no one is doing it; wrong is wrong, even if everyone is doing it." - St. Augustine
Who says back fat is a bad thing? Maybe on a hairy guy at the beach, but not on a crab.
Being italian in origins, I like the fat + acid combination on salads (actually on any kind of chopped raw vegetables).
So the "rule" is:
- Acid: vinegar / balsamic vinegar / lemon juice
- Fat: extra virgin oil of olive
Salt to taste.
I'm still on my "lime" thing ... fresh lime with olive oil, or what ever meat fat is going on the salad ....
Everything's shiny, Cap'n. Not to fret.
Bones & Feathers - My Journal
Take the salad, add a pound of meat, remove everything else including those pesky nutrient-blocking leaves and junk, and eat the meat.
Steak, eggs, potatoes - fruits, nuts, berries and forage. Coconut milk and potent herbs and spices. Tea instead of coffee now and teeny amounts of kelp daily. Let's see how this does! Not really had dairy much, and gut seems better for it.
I like raspberry vinagrette, especially on pear/bacon/gorgonzola salad, or on spinach/bacon salad:
1/2 cup raspberry vinegar
1 TBS fresh thyme (or equivalent dried)
1 large shallot
2 TBS dijon mustard
1 cup olive oil
Whirl together in blender at high speed until emulsified.