To me anyway…
I’ve run out of the will to cook!
It’s part depression, part too much going on all at once, and general lack of energy. Who’d have thought it would happen to me? Certainly not me!
As a result; the not wanting to cook, coupled with the fact that I’ve been eating healthier, means that Alexis and I have been eating a lot of salads. I love salad. So crisp, so fabulous!
I hate making salads though, even though we’ve been eating a lot of them. Why is it a salad you make yourself just doesn’t taste as good as a salad someone else makes for you? It just doesn’t!
I’ll tell you why…It’s because making a salad is an honest to goodness physical exertion. You’ve got to wash all the veggies. Then you have to prepare them, slice, chop, etc. Then you have to put it together. Did I mention tossing? After it’s all together you have to decide how to top it…That’s a lot of effort!
Regardless I’ve been on a salad kick.
And since on this kick I’ve been playing around with dressings. I like to make my own for the most part. They taste better, they don’t have weird chemicals in them and they’re better for you all around. This creamy Italian dressing is one that I put together that I really, really like! It is very similar to the dressing they use at that restaurant whose first word starts with and “O” and second word starts with a “G”.
You know the one. Concentrate for a moment and it will come to you.
There you go! That’s the one!
Not only is this delicious, it’s sinfully easy to make, and let’s face it, an easy step in the salad process is a welcome one at that.
Now it’s time to try it. Come on…You know you want to!
What You’ll Need:
1 cup of light mayonnaise (Note: I prefer Hellman’s.)
1/3 cup of white, champagne or rice wine vinegar
The juice of 1 lemon
1/4 cup of extra virgin olive oil
1 to 2 teaspoons of organic cane sugar
1/3 cup of Parmesan cheese, finely grated
1/3 cup of Romano cheese, finely grated
1 teaspoon of garlic salt or 1 teaspoon of garlic powder, plus 1 teaspoon of sea salt
2 teaspoons of dried oregano
1 teaspoon of dried basil
1 tablespoon of dried parsley
Dump ingredients in a canning jar. Place the lid on tightly and shake to mix. Let the flavors meld for at least an hour (overnight is better) in the fridge and then use to make your salad.
How ridiculously easy is that?
Notes: You can play around with the proportions to change the taste slightly. You could also use one or the other of the cheeses, and not both. As always, mix and match!