Are you looking for a nice fresh salad dressing that’s a bit different than the usual ranch or oil and vinegar? This dressing is perfect for a great big summer salad. It has a little less oil than a standard vinaigrette because the parsley adds extra flavor and texture to the mixture. My initial intention was to use all green veggies in the salad to make it a truly green salad but I did toss in a few carrots and a tomato at the end. I did like the idea of an all green salad but I had a few veggies in the refrigerator I wanted to finish off.
3 tablespoons red wine vinegar
3 tablespoons olive oil
1/3 cup chopped flat leaf parsley
¼ teaspoon Dijon mustard
½ teaspoon sugar
Small pinch of garlic powder (optional)
Salt and pepper to taste
Romaine or head lettuce, I used some of each
1 avocado, peeled and sliced
2 stalks of celery, chopped
1 small cucumber, diced
½ small green bell pepper, diced
Any other diced veggies you like
Croutons, if desired
Using a hand held blender or conventional blender, puree all vinaigrette ingredients. Add salad ingredients to salad bowl. Toss with dressing, add croutons if desired and enjoy!