Foodie’s Greens Galore

When the weather is hot and humid like it is currently where I live, I don’t want to cook. Not even on the stovetop. So salads come to the rescue. My plan for this blog post was to talk about creating salads with a variety of ingredients. And just in time, the Start Cooking blog posted “Salad Greens From A to Z.”

In addition to reading Kathy’s list on the various greens you can pick from and their individual characteristics, she includes a few recipes. You might want to try one or two.

My favorite greens are spinach, romaine, radicchio, leaf lettuce, and arugula. My tastes for what I’ll put on my salad are all over the map. I’m always experimenting. Fruits, nuts and seeds, a variety of vegetables, meats and cheeses, condiments, and even some herbs have all found their way to my plate of leafy greens.

The flavors I get by using a variety of dressings determines which ingredients I add. Here’s a recipe for a Greek Salad Dressing I make to keep on hand all the time. What I like about this dressing is it doesn’t need refrigeration and the recipe uses stuff I have in my pantry all the time. I don’t need to go out and buy something exotic.

Greek Style Salad Dressing

  • 1 ½ c. olive oil
  • 1 T. plus 1 t. garlic powder
  • 1 T. plus 1 t. dried oregano
  • 1 T. plus 1 t. dried basil
  • 1 T. pepper
  • 1 T. salt
  • 1 T. onion powder
  • 1 T. Dijon-style mustard
  • 1 ½ c. red wine vinegar

In a large container (about 1-quart capacity), mix together all ingredients except vinegar. Pour in the vinegar and mix vigorously until well blended. Store tightly at room temperature. Makes about 25 2-tablespoon servings.

I’ve made this dressing with both red wine vinegar and balsamic vinegar. I like balsamic better. Also, I usually start with only one cup of vinegar and taste it until, after adding a little more at a time, it tastes just right. Depending on which kind you use, the vinegar can be a little overwhelming.

Another variation I’ve tried is to add about 1/3 c. mayonnaise for a creamy dressing. If you add mayo, the dressing will need refrigeration.

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