When the weather heats up, I like to eat salad. A lot of salad. Because let’s face it you can put pretty much anything into a salad, provided it’s edible and it’s pretty different.

I like pepperoni, feta, and peppercini. I like roast beef, cheddar, and green olives. I love fajita meat and salsa on a bed of lettuce.

So I was quite upset to read at the large quantities of high fructose corn syrup in my salad dressing. I love sugar. It’s brain crack. And let’s face it, if you go without then have sugar the brain blazes new pathways that make a story interesting.  (Now, you know why I thank Dr. Pepper for my books).

Anyway… I decided to switch to homemade dressing for my salad.

I really don’t care for the flavor of EVOO or OO (olive oil) and vinegar, but my father makes a wonderful vinaigrette.

2 tbsp olive oil

1 tbsp balsamic vineager

1/2 tsp horseradish (I use the kind with garlic)

salt and pepper to taste

Mix all together and serve.

I’ve been using my father’s dressing for a while then I wanted something a little different, so I found this one which is similar to Chipotle’s dressing.

First time I made it, the blender wasn’t screwed on tight so it went everywhere. Second time, it turned out very well. Yes, that’s honey in it, but as I said I don’t mind sugar, just trying to stay away from the GMOs. And while no one knows were the bees got their pollen, I’m willing to take a chance on it.

Now, I just need a ranch dressing recipe:D