Mom's Salad Bar

We have a new dining tradition here at our house.  It's called Mom's Salad Bar, and it is enormously popular.  Much more popular than you'd imagine given that it's really salad for dinner wrapped in a concept and coupled with independent choice.  Here's how it works.  I make a green salad and toss it with a vinaigrette.  I put out salad toppings including some or all of diced or sliced:  nuts, fruits, vegetables, cheese, croutons, meat, fish, leftover anything that's in the fridge...  Everyone takes a plate, starts with the greens, and tops with a protein and as much of anything else as they want.  Well, okay, I do limit cheese servings.

Here are two of the vinaigrettes I've been making lately.  The recipes yield a lot, but I like to keep a jar of each, labelled with a best before date, in my refrigerator.  They'll keep up to a month.  Enjoy!

Apple Cider-Honey Vinaigrette 
(from An Apple a Day)

1/4 c apple cider vinegar
1/2 c honey
2 tbsp dijon
1/2 c fresh squeezed lemon juice
1 shallot, minced
1 clove garlic, minced
1/2 tsp salt
1/2 tsp pepper
3/4 c EVOO

Whisk together (adding oil last) and keep in refrigerator.

Brown Derby Vinaigrette 
(from At Home with Lynn Crawford)

1/2 c red wine vinegar
2 tsp balsamic vinegar
2 tbsp honey
2 tbsp dijon
2 tbsp worcestershire sauce
1/4 tsp salt
juice of 1 lemon
1 1/3 c canola oil

Whisk together (adding oil last) and keep in refrigerator.