Guest Salad

When I'm cooking for guests, I have to go heavier on the olive oil. I normally try to limit my olive oil intake not because I don't think it's healthy, but because of its calorie density. In fact Dr. William Li points out the benefits of olive oil in his book Eat to Beat Disease. He identifies olive oil from three specific regions as the most healthful (I can only remember picual and arbequina!).

I keep a bottle made from picual olives in my pantry and use it to refill my spray bottle when necessary. The spray bottle helps me to limit my oil intake, as well as covering my food in a more uniform manner.

However, for this guest salad I use a lemon-infused olive oil not from one of the three most healthful regions! Oh well.

Serves 4

Ingredients:

Dressing

• 3-4 cloves of garlic (pressed in garlic press)

• 6 tbsp white balsamic vinegar

• 1 heaping tbsp mustard

• 1 tsp salt

• 1 tsp garlic powder

• 1 tsp onion powder

• 1 tsp dried thyme

• 1/2 tsp dried basil

• 1/2 tsp dried oregano

• Pinch of cayenne

• Ground black pepper to taste

• 3-5 tbsp Meyer lemon olive oil

Salad:

• 1-2 Romain hearts and 1-2 bunch red leaf lettuce, washed, dried and torn to size

• 1/2 purple onion, sliced

• 1 cucumber, sliced or chopped

• 1 tomato

• 1/2-1 cup grated carrots (bagged kind is good)

• 1 cup purple cabbage, sliced thin

• 3-4 red and yellow baby bell peppers, sliced thin (use 1/3 of a red and/or 1/3 of a yellow regular sized bell pepper if can't find baby bells)

• 1/2 green bell pepper, sliced thin

• Optional: 1/4 cup fresh basil, chopped

• 1-2 pears chopped

• Top with 1/4-1/2 cup pumpkin seeds

• Optional: dried cranberries

• Optional for non-vegans: feta and grilled chicken on the side

Instructions:

1. Whisk together all salad dressing ingredients except the oil.

2. Whisk in the oil slowly, one tablespoon at a time to emulsify.

3. Put all salad ingredients in a large salad bowl.

4. Toss with dressing when ready.