Whenever I make a salad, I always find that prepping the lettuce and making the dressing are the two biggest pains. Prepping the lettuce just takes forever. Back when Dan was doing the cooking, he would often hand me lettuce to rip up while he was doing everything else, and usually he would finish first. But doing it ahead of time was no good, because invariably it would all just wilt in the fridge.
Still crispy, 4 days after I bought it!
Now that I’m in charge of the food, I really want to have more veggies in our dinners, but I don’t want to spend twenty minutes every night just tearing up the lettuce. Enter the salad spinner. When OXO approached me about testing out their Good Grips Salad Spinner* and hosting a giveaway, I jumped at the chance. It definitely makes washing and drying the lettuce a lot easier, but I also discovered that I can store extra lettuce in the spinner – after emptying out all of the excess water, of course – and it will stay fresh for the whole week. All I did was lock the handle down and put it in the fridge. Of course, it does take up about 1/4 of one shelf, but now I only have to prep the lettuce once a week, so I figure that’s a fair trade. And it frees up space in the crisper drawer for other veggies.
Now on to the dressing. I used to whisk together the dressing in the bottom of the salad bowl, but as I adjusted everything to taste I would end up with way too much salad dressing. Then I’d add more lettuce, but invariably this would result in leftover, waterlogged salad the next day, which was usually eaten by the trash can.
locked and loaded…to be stored in the fridge
Then someone gave me the brilliant idea to mix together the dressing in a Mason jar. It’s the perfect lazy way out. Just like with the salad spinner, now I only have to prep everything once a week, and I can store it in the fridge until I need it. I still do have to remember to take it out of the fridge early enough so that the olive oil returns to liquid state before I add it to the salad, though, so it’s not a perfect solution. Ah, first world problems.
Lemon Garlic Salad Dressing
Inspired by The Kitchn
Note: I was so proud of my easy weeknight salad, and then Dan started asking me to change up the dressing. So I reduced the mustard, changed the brand of balsamic and added some garlic. For some reason, he still wasn’t satisfied. This is when I had my first inkling that Dan doesn’t like balsamic vinegar. Back to the drawing board. I found a good entry on the Kitchn (my go to for so much stuff) for a garlic confit vinaigrette. Of course, I wasn’t ready to do that much work for my salad dressing, so I used it as a jumping-off point for a slightly easier recipe. Just a note: According to my food safety class, oil and garlic mixed are a potentially hazardous food so store this dressing in the fridge.
4 cloves garlic
Juice of a lemon
1/2 cup olive oil
Pour the 1/2 c olive oil into a mason jar, chop of the 4 cloves garlic and transfer into the 1/2 c olive oil. Let it sit for a minute while you juice the lemon. Add the lemon juice, salt and pepper to taste. Adjust all ingredients until it tastes good to you!
Now onto the giveaway. In order to enter you have to have a US address, and leave a comment on this blog of your favorite easy salad dressing.
For an additional chance to win this giveaway, tweet about this giveaway and mention @OXO, @kitchenminions and link to this blog post in your tweet and leave an additional comment letting me know you've done so.
I will announce the winner on Wednesday, May 9, 2012
- *I was given two OXO salad spinners, one to keep and one to give away. I was not compensated in any other way and as always, all thoughts are my own.