You know you’ve made a good salad when 1. Josh says “Oooh, can’t wait to eat that!” 2. you take less gnocchi covered in gooey cheese because you need extra room for salad on your plate 3. you wish your latte was really just a cup full of that salad’s dressing. Is number 3 an exaggeration? I wish I could say it was, because it’s kind of a waste of even drinking a latte right now.
Lemme take you on a journey to my
favorite second favorite restaurant in high school. [Not related, but have you seen Whip It? The diner they work at used to be my #1 favorite, Ken’s Diner until it closed and they filmed here]. The food was all vaguely German themed — my favorite meal was a pretzel crusted something with lemon spaetzle. And pretzel bread with mustard butter (omg). And a field greens salad with perfectly shredded mozz, honey mustard pretzel croutons, and creamy, dreamy, delicious balsamic vinaigrette. A dressing so delicious that I’ve spent approximately 10 years trying to recreate it. And then I forgot to buy honey mustard pretzels to top it all off, wahhh. Next time.
While I’m sure they used mayo in the original, I used fat free sour cream and nonfat Greek yogurt with great success. Bonus for making it just a bit healthier while being able to eat it again. Sadly, that restaurant changed owners and now is frankly pretty sad with none of the same menu. I guess that’s an excuse to slowly recreate everything, right? Hopefully the mustard butter doesn’t take another 10 years.