Janet’s Salad
This comfort food salad is made just before serving it. If you prefer creamier, add less vinegar, and if you tend to like salad dressing a bit more tart, taste while adding the vinegar.
Janet’s Salad with Cream Dressing
My sister Janet has been making this salad for decades – a family favorite of her Mother-in-Law, Margaret. Janet adds a little onion and garlic powder to taste; in fact, does the whole thing each time by taste. We’ve come as close to it as we can.We take the easy route and buy “Inspired Leaves Crispies and Crunchies” 5 oz (142 gr) washed lettuce, but the original is with chopped iceberg lettuce.
Ingredients
- 12 cups baby greens iceberg lettuce or a combination
- 1.5 TBSP red wine vinegar or regular white
- ½ cup cream
- ¼ tsp. salt
- ¼ tsp. pepper
- Onion and garlic powder optional
- Garnish with radish red onion, and pumpkin seeds, pretty much anything you like.
Instructions
- Place salt and pepper in a small bowl.
- Add cream and whisk to blend.
- Slowly add vinegar, while gently whisking.
- Taste and season to suit yourself.
- Add dressing to the lettuce and gently mix.
- Add any garnish and serve immediately.
Notes
The wine to pair with this salad will be determined by the rest of the meal and bolder flavours.
If pairing only with the salad, the creamy and vinegar flavours pair best with Sancerre and Sauvignon Blanc wines, both Old and New World.