Perfect Salad

As part of cooling off Salads are the perfect summer meal and you can make them right out of whatever you are growing in your garden. They are filling and delicious and yet not too heavy. I eat salad as a meal and I enjoy it but you will have to try my salads to see what I mean.

As part of the perfect salad I am going to recommend you make German Salad dressing as the top but if you prefer to use vinegar/lemon and oil I understand as well. But I would suggest that German salad Dressing is lighter in calories. The choice is yours but I will give you the recipe for German Salad Dressing just in case.

German Salad Dressing

3/4 plain yogurt

1 tablespoon of Safflower or olive oil

2 tablespoons chopped chives

2 tablespoons chopped dill

1 clove of garlic mince garlic

2 teaspoons of white wine vinegar

1 teaspoon of Dijon mustard

Directions

Whisk yogurt, oil and vinegar together with mustard then add in all of the herbs. Place is a bottle put the lid on and shake. I use old salad dressing bottles for this duty. Refrigerate whatever is left over for your next salad.

The perfect salad depends on the individuals tastes but here is mine and I just love it. So here goes...

Salad

3 cups of mixed greens washed and dried.

15 leaves of fresh basil washed and dried.

2 hard boiled eggs peel a sliced into fourths.

1 Advocado peeled and slice into tenths.

2 ugly tomatoes washed and sliced

2 slices of purple onion

Salt to taste

Pepper to taste

This usually makes enough for three people unless one of them is very hungry.