Instead of using the store bought salad dressings that I have in the fridge, I usually try to create my own vinaigrette. After making a red wine vinegar vinaigrette for the leftover flank steak on top of a bed of organic salad, I decided to create this honey-spicy mustard vinaigrette the next day.
Bear in mind that the measurements I’m posting below are just my estimates. I am an "eyeballer" kind of cook.
INGREDIENTS : double the ingredients if you’re making for more than 2 bowls of salad.

1/4 cup extra virgin olive oil

4 tbsp spicy brown mustard

3 tbsp honey

juice …read more

I’m a big fan of summer, tossed salads, but as we all know, a large dollop of creamy dressing can turn a healthy salad into a 1000-calorie disaster. I get around this salad dressing trap by using Wish-Bone’s Salad Spritzers. These pump-bottle dressings have just one calorie per spray and ten sprays is enough (at least for me) to give flavor to the salad without adding excess calories. The lettuce stays crisp, too.
Wish-Bone Salad Spritzers come in 7oz. bottles in nine flavors: Balsamic Breeze, Italian Vinaigrette, Red Wine Vinaigrette (my favorite), Caesar Delight, French Flair, Raspberry Bliss, Asian Silk, …read more

The perfect accompaniment to all of those tomatoes…

Nicoise Salad (salad in the style of Nice, France) is one of my favorite summertime dishes. It makes use of summer’s fresh produce; it’s healthy; and it’s cool and refreshing on a hot sultry day. You can vary the recipe somewhat to suit your family’s tastes and to accomodate what’s fresh at the market, but this is my favorite variation:
Nicoise Salad

Romaine lettuce
Hardboiled eggs, cut in 1/8s
Cherry tomatoes or small, vine-ripe tomatoes, cut in wedges
Boiled new potatoes
Black olives, ideally Nicoise olives (they are the tiny, black olives available in jars)
Canned tuna packed in water, drained and flaked (You can also use …read more