This comfort food salad is made just before serving it. If you prefer creamier, add less vinegar, and if you tend to like dressings more tart, taste while adding the vinegar.
Janet’s Salad with Cream Dressing
My sister Janet has been making this salad for decades – a family favorite of her Mother-in-Law, Margaret. Janet adds a little onion and garlic powder to taste; in fact, does the whole thing each time by taste. We’ve come as close to it as we can.
There are no Carbs in the dressing so play around with the flavours to suit yourself. We take the easy route and buy “Inspired Leaves Crispies and Crunchies” 5 oz (142 gr) washed lettuce, but the original is with chopped iceberg lettuce.
Ingredients
- 12 cups baby greens iceberg lettuce or a combination
- 1.5 TBSP red wine vinegar or regular white
- ½ cup cream
- ¼ tsp. salt
- ¼ tsp. pepper
- Onion and garlic powder optional
- Garnish with radish red onion, and pumpkin seeds, pretty much anything you like.
Instructions
- Place salt and pepper in a small bowl.
- Add cream and whisk to blend.
- Slowly add vinegar, while gently whisking.
- Taste and season to suit yourself.
- Add dressing to the lettuce and gently mix.
- Add any garnish and serve immediately.
