Garlic Tossed Salad

I'm going to post one of my most requested recipes that I give out over and over again. It's almost addicting to those who eat it. I recall years back hosting my first dinner for my daughter's Mother In Law. Since we are country people and it was winter time I decided on a salad, chicken and dumplings with mashed potatoes along with a dessert that I can't even recall. I served the salad as the first course and she was so delighted with it she actually asked if I minded if she had seconds first . If I take it to a gathering there are never leftovers.

Most recently our daughter-in-law called me again to ask for my "garlic salad" because they had friends come for the week to visit from another state and she wanted to make them this salad. She later phoned to say they had asked for it two days in a row because they so enjoyed it! She said they actually commented in her guest book about it and it was the highlight of their stay!

There is no rocket science to this salad except to remember that the SALT MAKES THE SALAD. I start out using a tsp of salt and when I toss the salad add more if I think it needs more. Don't be afraid to play with it. If you do it right it won't be overwhelming but you will know it's there. I hope you give it a try.

Dressing ;
1 Tblsp. Cider Vinegar
1 tsp. Sea Salt
1 cup Canola Oil
1 large or 2 small cloves garlic, minced

Blend the salt, garlic and vinegar together to dissolve the salt in a salad cruet or covered container. Whisk in the oil and chill .

Salad;
Place in a bowl;
1 head lettuce rinsed and shredded or torn
1 pint grape tomatoes, rinsed
1 small onion, slivered

Whisk dressing again before serving the salad and pour over your salad .Taste for added salt and serve.


Please let me know if you try this how you like it. Happy Cooking !