“What kind of dressing do you have?”
“Well, we’ve got 1000 island, balsamic vnaigrette, blue
cheese, French, ranch, honey mustard, Caesar, parmesan peppercorn, and our
house Italian,” I rattle off from memory. Over and over and over again.
Inevitably the customer gets 1000 island on their side salad (eww, btw) but
only tells me after I’m out of breath from reciting the list. Sometimes, they
ask twice before making a decision. Why we don’t have our dressings listed on
the menu is beyond me. Drives me bonkers.
And has kind of turned me off of salad dressing. Forget that
from the ages of 4 to 14 I assumed any sort of vegetable was just a vehicle for
ranch dressing. Now, I normally just do a little balsamic vinegar, lemon juice,
salt, and pepper on my salads. Sometimes, if I’m feeling funky I’ll do an
avocado or salsa.
But, now I’ve got a new go-to salad dressing. And go-to
salad. This Pear and Mixed Green Salad with Cranberry Vinaigrette is filling
but fresh, a perfect way to ring in the New Year. A fresh cranberry vinaigrette
dresses a simple salad of mixed greens, red onion, bacon crumbles, pear, and
blue cheese. Salty, tart, sweet, crunchy, creamy. Phenomenal.
