There's been rain, thunder, lightening, etc. off and on for the last few hours. I had dinner, watched a funny YouTube video (the theme was Sheen or Gaddafi?), blogged, listened to the radio announcers get way too excited about bad weather, blogged, popped in Harry Potter and the Half-Blood Prince, worked on my ongoing-should-have-been-done-in-October-but-is-nearly-finished project, and tried to doctor myself. For those of you not on Facebook, I've started to predict the weather. Actually, more specifically, my left knee has started predicting the weather. I'm not too fond of the career change. I liked it better when it was unswollen and less tempermental and, you know, enabled me to walk without feeling like Frankenstein.
Here's a tip: never Google bodily ailments. Ninety percent of the results will list remedies that involve surgery.
Question: Does anyone know of a good substitute for salad dressing? I've tried to eat it dry (like Mom), but I need something else. Suggestions would be helpful.
Oh, and to satisfy you, the power has gone off, and back on again. Twice. So far. Today.
-BR
2 days ago
A good substitute for salad dressing is salad primping. After they dress they like to primp...salads are soooo vain!
ReplyDeleteJust like real poo is preferable to sham...poo, right? :)
ReplyDeleteYou can always count on Steve for great advice, but here's what I do for a good substitute for dressing (but don't bother reading any further if you don't like tomatoes):
ReplyDeleteDice a couple of tomatoes into small pieces (I suggest the Roma a/k/a Plum variety when tomatoes aren't in season around here). Dice a little onion, cucumber, peppers and any other type of vegetable you want to put in your salad EXCEPT FOR THE LETTUCE into small pieces. Mix the tomatoes and the rest of the diced vegetables thoroughly with a seasoning or seasonings of your choice. I use Cavendar's Greek Seasoning quite a bit, but that's just me. You should use whatever tastes good to you, but DO use a little salt or seasoned salt. Let the vegetables and seasonings get to know each other for a little while (a half an hour to an hour covered at room temperature ought to do it - but refrigerate if you aren't going to eat for a while). THEN you can tear your thoroughly washed lettuce into bite-sized pieces (spin it if you have a salad spinner -- if you don't, let me know 'cause I have an extra one). Just before you're ready to eat your salad, toss the vegetables and a little bit of the juice into your lettuce. The juice from the tomatoes and any juices from the other vegetables make a great tasting natural dressing. This is how Grandma E used to make her salads, and, even though she offered dressing, they were always scrumptious salads without it. The key is to dice the veggies into smaller pieces. P.S. You can throw in some fried bacon bits or a cut up hard-boiled egg, a little bit of cooked chicken or turkey meat, etc. to make it a meal vs. a side salad. If you're going to make this ahead of time and eat it later, just keep the veggies separate from the lettuce and protein until just before you're ready to eat. Good luck, BR!
Mix red wine vinegar with extra virgin olive oil (3 parts EVOO to 1 or 2 parts vinegar, depends on your taste) with salt and pepper. Yummy.
ReplyDeleteThanks for the comments, both useful and amusing. :)
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