Dont get me wrong, you better believe as a teenager I ate ranch-dipped-everything, but once I got a little older and my digestive system became a little less forgiving, bottled salad dressings started giving me the heebie jeebies
In addition, the waistline of 1950s dresses was often cinched with a belt or ribbon, creating an hourglass silhouette that was highly sought after
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Ambitious Kitchen Cookbook 125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day Summer Peach Spinach Salad Ingredients 4-6 cups organic spinach 2 large peaches, sliced 1 avocado, diced small red onion, very thinly sliced cup goat cheese crumbles (or sub feta) cup sliced toasted almonds* For the dressing: 3 tablespoons extra virgin olive oil 3 tablespoons balsamic vinegar 1 garlic clove, minced teaspoon dijon mustard Optional: 1-2 teaspoon sugar, pure maple syrup or honey to sweeten dressing Freshly ground salt and pepper, to taste Instructions In a medium bowl, whisk together the balsamic vinaigrette: balsamic vinegar, olive oil, minced garlic, dijon and salt and pepper
