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
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.
Knifegill is christened to be high carb now!Tremendous worms of a swarthy nature pursue me across the sandy blank sky. I stop to think. What the devil AM I up to?!notontherug:
the buttstuff...never interested.
My pony picture thread http://www.marksdailyapple.com/forum/thread82786.html
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.