Dear Diary, I decided to make a salad today. [applause] This might be some insight into how often I make myself salads, but when I checked the fridge we did not have any salad dressing left. Also the ones we did have expired. But that was not going to stop me from enjoying my quarter of an iceberg lettuce head! I decided to make my own.
The only reason I’m writing this recipe down is because I also made my wife the same salad and she couldn’t believe the salad dressing was not store bought. Let’s just say this passed the test.
This dressing is super simple and sits somewhere between creamy Italian and Ranch dressing. Let’s call it the Italian Cowboy salad? I hope you enjoy.
Ingredients
- 4 Tbsp Mayonnaise
- 1 Tsp lemon juice
- 1 Tsp white vinegar
- 1 Tsp Olive Oil
- 1/2 Tsp Italian Seasoning
- Pinch of Salt & Pepper
Place all ingredients in a mixing bowl and whisk together until you get a creamy and “drizzly” texture that you can pour onto your salad. The above recipe made enough for 2 servings but you can definitely scale up to make more servings. Want to make a bigger batch for later? Just save it in a small mason jar. Given the acid content, I anticipate it should keep in the fridge a couple of weeks.
I’m thinking I can build on this one and add some crushed garlic. Maybe start it off as an aioli base? Add some mustard? Honey? Sweet balsamic? We’ll see. For now I’ll just be proud that I ate a salad.
