Saturday Night Salad with American-French Dressing

Saturday Night Salad with American-French Dressing

You can make the salad however you like with whatever ingredients you have on hand. I am going to give you the recipe for the dressing and the ingredients that I put in this particular salad as I think they complement each other very well.

Amercian-French Dressing

1 Tbsp – Onion, finely diced or pureed
1 – Small Clove of Garlic, also finely diced or pureed
½ Cup – Vegetable or Canola Oil
3 ½ Tbsp – White Wine Vinegar (or Regular White Vinegar)
1/3 Cup – Catsup
1 Tbsp – Sugar
1 Tbsp – Worcestershire Sauce
1/8 Tsp – Paprika
Dash of Hot Sauce
Dash of White Pepper

Combine all ingredients in a medium glass or non-reactive metal bowl, except the oil. Once the ingredients are well combined, slowly add the oil and whisk continuously to emulsify.

Refrigerate for at least 2 hours.

As for the salad – I just eyeball the amount of the ingredients I want to use. I base it solely on the portion size of the bowls. I usually like to toss the dressing with my leaves – but in this case – I like to have the salad put together, pour the dressing over (again as much or as little as you like) and then crumble the bacon on top.

Baby Spinach Leaves, washed and stemmed (discard any wilted leaves)
Onion, thinly sliced into 2-inch slivers
Radish, halved and thinly sliced
Kalamata Olives, quartered or halved
Roasted Red Pepper, thinly sliced into 2 inch strips
Egg, hard-boiled and quartered (I use 1 egg per salad)
Bacon, chopped into small pieces and fried, drained on a paper towel
(I use 1 to 2 pieces per salad)
Feta Cheese, diced into 1 inch cubes
Gruyere or Swiss Cheese, diced into 1 inch cubes

Assemble, Dress, Crumble and Enjoy!

I make a large salad as you see in the picture and drink with a nice glass of white wine. Fabulous Dinner! I think that a Riesling pairs up nicely with this salad. But as in anything – if you have a favorite white wine use that one instead.