As our garden shifts into full swing, we have the privilege to eat the most delicious salads we can dream up and oodles of fresh, healthy greens through the summer and well into the fall.

With such high quality and tasty vegetables, we don’t find much need to do much to enhance their taste. They are good on their own with minimal seasoning and/or cooking.

We usually just put a simple dressing or plain oil and vinegar on our salads and steamed greens. We don’t bother with dressing from the store. It’s nearly impossible to find one actually tastes good, doesn’t have junk or sugar in it, and isn’t way over-priced. Our go-to dressing is based on a recipe from Moosewood Cookbook by Molly Katzen. Basically, we put this dressing on everything all summer long.

 

Ingredients

 

1 cup extra virgin olive oil
5 Tbs red wine vinegar or balsamic vinegar
1/2 tsp salt (optional)
1 clove garlic finely minced

 

Method

 

Combine everything in a  2 cup measuring cup or jar. If you mixed it in the measuring cup, transfer to a jar. Cover the jar tightly and shake well before pouring onto your salad. Enjoy!

Feel free to experiment with adding other ingredients. My favorite is to add 2 Tbs. Lemon Juice and/or 2 tsps of my homemade mustard.

You can also add finely minced fresh herbs.

Or substitute some of the olive oil for nut oil.

Or try different kinds of vinegar.

Be creative!