I'm making a new section today ... salad dressings! A good salad dressing transforms a plateful of greens into something delicious. Make enough homemade dressings to last no longer than 1 or 2 weeks, because that's how long they will last in the refrigerator. Here's one of my favorites:
1/4 cup white or cider vinegar
1/4 cup Dijon type mustard
3/4 cup extra virgin olive oil
1/4 cup honey
Pour all ingredients into a small jar. By adding the olive oil before the honey, you'll coat the measure with oil, and the honey will easily slide out of the measuring cup. Whisk or shake to blend.
Serving size - 1 Tablespoon
Stealthy Cooking Tip: Most of the salad dressings here are not low fat. They are, however, made with healthy fats. The trick is limiting the serving size to 1 tablespoon. You'll notice that most of the salad photos included are of a single serving, either on a salad plate or as part of a dinner plate. That's because the easiest way to control serving size is to dress each salad on the plate before serving, then put the the remainder of the dressing away so that it doesn't get poured on the salad. Never serve honey to a child under 1 year old. That's because children less than one have an immature digestive tract, and honey can contain dangerous spores their immature system can't digest.