Robin's Signature Salad and Basic Vinaigrette Dressing

 The Mom Who LOVES to Cook served this to Yours Truly, (The Mom Who Doesn't Love to Cook) every night for dinner growing up. So, I'm pretty sure I took it for granted as the best basic salad dressing. And it couldn't be any cheaper to make. 

 Not to mention, Mr. Wonderful loves it so much, I wouldn't be surprised if he takes a swig when no one's looking...yes, that's right. He also loves the leftover juice from the pickle jar. Eww. What can I say, the man has a thing for vinegar, it seems. 
And the salad: I put "Robin's Signature Salad". And it's pretty much the truth. She uses pine nuts and croutons and I clearly have almonds here, and no croutons. But it's the closest I had on hand. The carrot is the important part, according to her. It's just the right sweet against the tang of the dressing. So, don't leave that out, for goodness sake! ;)

What you need: Salad


Red or green leaf lettuce
Carrot, peeled and grated
cranberries
pine nuts or almonds
croutons (optional)




How you make it:
Toss it all together.

What you need: Vinaigrette


1 C. oil
1/2 C. red wine vinegar
1 tsp. salt
1/4 tsp. pepper
2-3 garlic cloves, peeled and minced (or pressed) I prefer to press. A garlic press is a must! I use mine all the time. If you don't have one, I highly recommend getting one, pronto!


How you make it:


Put all the ingredients in a jar or other container with a lid. Shake well.


I've never done the math, but I'm quite certain it costs only pennies to make this vinaigrette. Sooooo, what's stoppin' you? Get to it!
It's also a great way to cook chicken for topping on salads or just eating it as is. Just baste the chicken with the dressing and grill or cook your preferred method.

Shout out to Jeanne-Marie, my Mémé, who originally taught this to my mother and served it every day as well. She'll need a nickname now too..."The Mom Who LIVED to Cook"..??