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Salads are a big part of our diet, especially in summer. We have them at the end of almost every dinner, with many types of  dressings; (my parents and grandparents who lived with us were European, and this was what we did–I still do as I find it is a great savory way to end a meal–plus no big need for a heavy dessert). One dressing I made recently is a variation of classic vinaigrette. This dressing makes enough for a large salad to serve 3-4 (or 2 major salad lovers).

We like the taste contrast of fruit and a bitter green, such as endive and arugula, with this tangy, mustard/garlic dressing. This salad can be a main dish if you add grilled chicken (leftover from your barbecue) or really good topped with grilled or roasted salmon.

DELISH MUSTARD/GARLIC VINAIGRETTE

INGREDIENTS

• 1/3 cup olive oil
• 1/4 cup walnut oil (just a small amount adds a subtle nutty flavor)
• 1/4–1/3 cup white wine vinegar; to taste
• 1 Tbsp. crushed garlic; 3 cloves crushed *
• Juice of 1/2 lemon
• 1 tsp. Dijon or Mendocino mustard**
•  Salt-free spice like Mrs. Dash’s; Pepper to taste