Bonnie's StoryThis is our family's salad recipe, and it has been around for 50 years that I know of. Garlic lovers will especially appreciate this recipe. It has a clean, crisp bite to it, and it goes well with with just about every type of meat, fish, poultry, sandwiches, pasta and even pizza. It takes just a few minutes to make the dressing and the salad. Make a lot because folks gobble it up. For 30 years it has graced every holiday table at my house, too. Enjoy!
fresh lemon juiced
fresh cloves of garlic
salt to taste
1Use a clean pint jar for the dressing.
2Juice the lemon, picking out the seeds. Save the pulpy part as it gives it more flavor. Do not use bottled lemon. If the lemon is hard, zap it in the microwave for 30 seconds to get the juice flowing. Add the juice to the jar.
3Crush the 2 cloves of garlic in a garlic press. If you are a true garlic lover, you can use 3 cloves. Don't use bottled garlic. Add the garlic and the pulpy parts to the jar.
4Add 1/2 cup of Canola oil to the jar, and salt to taste. (I use about a Tablespoon) You can tell how much salt is needed if you taste test it after you shake it.
5Shake the jar vigorously, and watch it turn a milky color. Place it in the refrigerator and chill at least 30 minutes before serving.
6Make a salad of Romaine lettuce and place in a large bowl for tossing. You may use iceberg, but I think Romaine is better. Tear the lettuce into bite size pieces. I use a salad spinner to get the lettuce as dry as possible. If you do not have a salad spinner, blot the leaves with paper towels. Don't cut with a knife as it wilts the lettuce. Add one large sliced tomato to the lettuce. Chill in the refrigerator.
7When you are ready to serve the salad, shake the dressing vigorously and pour enough to coat the lettuce, not drown it, and serve immediately.
8This recipe is enough salad dressing to last me for the week. I also enjoy sliced home grown tomatoes on a bed of lettuce with this dressing drizzled over the tomatoes. Enjoy!