The Salad and The Dressing

We had a spaghetti dinner the other night for a friend's birthday (yours truly was chef, except for the killer cake), but I had never made The Salad before.

My mother has, many, many times. I always left that alone to her as I have a few I like to make.

I don't know when The Salad, became The Salad, but I do know where the recipe came from - from a friend of the family, Ros.

This salad is wonderful on its own, but it usually ends up alongside  hardy dishes such spaghetti, chicken piccata with angel hair pasta or grilled meats.

And it is best topped with The Dressing, which will do great justice to virtually any other cold vegetable and/or fruit salad. And, it is amazingly simple.

I am not going to get all wrapped up in providing proportions. You probably are familiar with the ingredients or you can taste them as you go - probably a good idea, regardless. There's no magic here, except for the taste.

Simply adjust the amounts based on your or your guest's preferences and wing it.

Enjoy!

The Salad 

• Green and Red Leaf Lettuce - Torn if need be, but not chopped or sliced. Or, a light, not-too-crispy lettuce such as bibb, butter, baby arugula (mustard family, but not as bitter), etc. To me, an all-spinach base doesn't work well. I like to use more than one lettuce.
• Red (purple) Cabbage - Chopped - about 1 inch by 1 inch)
• Scallions or Red (stronger), White or Yellow Onions - Chopped - not too large, not too small -  figure it out. Or, chopped field onions. I like to use the stem/stalk and the leaves, equally.
• Canned Mandarin Oranges with Juice - Drain well.
• Slivered Almonds (not sliced - are too thin) - Lightly toast on a thin baking sheet or pan at 400 degrees for 5 minutes. Do not preheat the oven - easily done in a toaster oven. Add to salad just before serving or allow guests to do so. Remainder can be used for topping other dishes such as ice cream or breakfast cereals, or whatever.
• The Dressing (see below) - Do not dress ahead of time. Or, allow guests to dress after serving.

The Dressing - Simple, but amazingly delicious

• Equal parts Canola Oil and Seasoned Rice Vinegar - That's it! Shake well to blend each time before pouring.

Again, enjoy!