Bonnie D. Recipe


By Bonnie D. Utahn

Recipe Rating:
 3 Ratings
a crowd
Prep Time:

Bonnie's Story

This 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!


1 large
fresh lemon juiced
1/2 c
canola oil
2 large
fresh cloves of garlic
salt to taste

Directions Step-By-Step

Use a clean pint jar for the dressing.
Juice 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.
Crush 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.
Add 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.
Shake the jar vigorously, and watch it turn a milky color. Place it in the refrigerator and chill at least 30 minutes before serving.
Make 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.
When you are ready to serve the salad, shake the dressing vigorously and pour enough to coat the lettuce, not drown it, and serve immediately.
This 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!

About this Recipe

Course/Dish: Lettuce Salads
Other Tag: Quick & Easy

  • Comments

  • 1-5 of 30
  • user
    Trina Alaniz bagma - Aug 17, 2010
    Yummmm, this dressing sounds so good, I love the taste of garlic, I will be making this very soon. How long can I keep in the frig?
  • user
    Bonnie D. Utahn - Aug 17, 2010
    It is good! If you like garlic, you will love it. It will make enough to last you about a week. I wouldn't keep it any longer than that. It is so good made fresh that we make it weekly and there is only three of us at home now. Let me know how you like it, Trina!
  • user
    Bonnie D. Utahn - Aug 17, 2010
    Bonnie Dare [Utahn] has shared this recipe with discussion group:
    Whats Cooking Today?
  • user
    Bonnie D. Utahn - Aug 31, 2010
    Bonnie Dare [Utahn] has shared this recipe with discussion group:
    Whats Cooking Today?
  • user
    Trina Alaniz bagma - Sep 1, 2010
    Bonnie, I made it and I loved it, you can be assured that I will be making it over and over LOL.