Woah, what happened to last week? Apparently I dropped off the face of the Earth after Monday, oopsies. I don’t even have a good excuse. I have a tall stack of recipes ready-to-share, but I just couldn’t find the time to sit down and post. Call it busy, call it lazy, you might be right on both accounts. Speaking of busy and lazy — notice that head of definitely not lettuce in the background? Sometimes you have to use what you have on hand, and in my case it was this green cabbage. It was on sale for 15 cents!! Send me cabbage recipes, please. I bought a million.
As far as salad dressings go, I have a few favorites. Caesar salad is always on the top of my list because cheese. Other than that, I like anything to do with Balsamic and definitely French dressing. So you can see that I’m a fan of tangy dressings. This French dressing is the tangiest of the tangiest. With vinegar, lemon juice, and (surprisingly) ketchup as the main ingredients, you should have everything on hand to whip this up any time a craving strikes. There’s yogurt for creaminess, but the natural preservative properties of vinegar and lemon help this dressing keep for months in the fridge.
If you aren’t as into tang as I am, increase the yogurt (you can also swap for mayo). I’ve also been known to swirl French and Ranch dressings together on my salads to achieve tangy and creamy in alternating bites. Store bought French dressings can be overly sweet and loaded with sugar and/or high fructose corn syrup. This dressing has the perfect amount of sweet from agave nectar and no weirdo creepy ingredients.
Happy St Patrick’s day! Try to drink too much green beer on a Monday! Apparently when I was 4, I tried to order on at a restaurant. Yes, I am that classy.