I'm a label person. This pertains largely to wine selection, but (as I recently learned about myself) applies to salad dressing, as well.
That said, I do not particularly care for the label on Hendrickson's salad dressing. In fact, I found it so unattractive that I almost passed on it when my mom offered it to me for my salad.
Almost.
And, I'm glad I didn't. Yum. It's unbelieveably delicious. We always have a bottle on hand. Plus, this 80 year-old recipe is made with natural ingredients, is fat, wheat and gluten free and Kosher.
So, I put it on the salad we made last night. I started with a few handfuls of different lettuces from my garden - washed, chopped and placed in a big salad bowl.
I also plucked several leaves from my Cinnamon Basil plant, minced added it to the lettuce.
I added one choped Vidalia onion, honey roasted almond slivers, shredded carrots and shaved parmesan cheese and tossed the whole lot with Hendrick's dressing.
Ryan seared wild salmon on the stove top with a dash of Penzey's Sunny Paris and Herbes de Provence and plated it alongside the salad. It was such a simple meal, I didn't even think to take a picture until I was half way through dinner.
Enjoy!
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