For a person who claims to like healthy eating, I have to admit that I don't terribly like salads. I adore steamed vegetables and vegetable dishes like ratatouille, but salads often make me think of something I'd give my pet cow for lunch, if I had a pet cow. That was before I discovered salad dressing.
We didn't have salad dressings in my house when I was a child, because my father couldn't abide them. I thought for my first two or even three decades that I hated salad dressing too, so if I ever had a salad, it had nothing on it. I still don't much like commercial salad dressings, which tend to be full of weird ingredients and have sugar, which mystifies me because the last thing I want on my salad is sugar. A French friend taught me to make a decent olive oil and balsamic vinegar dressing with marjoram that I liked well enough, but it wasn't until this year that I discovered this wonderful spicy dressing that goes well with any salad. Now I think salads are tops and eat two enormous ones a day.
Ingredients
1/2 teaspoon rice vinegar*
1/4 teaspoon sesame oil
1 teaspoon soy sauce
1/4 teaspoon Sriracha
Mix together in a measuring cup, pour over salad. Easy!
My idea of a good green salad is having something leafy (romaine lettuce, baby kales, baby spinach leaves), something crunchy (julienned carrots, sliced celery, sliced radishes) and something soft (tomato segments, sliced avocados). But any raw vegetable would do.
*Red or white wine vinegar would be fine too; whatever you have.
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