Catalyz Nutrition

For some reason, I find this recipe often "turns on" salad-resistent KIDS to salad!  (Maybe not on the first try, but if you persist on several occasions...)

It takes only a minute or two to whip this up, then toss with your salad in a big serving bowl.    Don't be tempted to use this a dressing that individuals pour on their salads individually at the table -  it makes all the taste/ texture difference to toss your salad with this dressing 5 or 10 minutes before you sit down to eat.  

If you have leftover salad with dressing on it -- know that it will generally keep overnight in your refrigerator (but eat it no later than lunch the next day or it will wilt too much).

For each serving of salad dressing, simply whisk the following thoroughly (takes about 30 seconds) in a small cup with a fork until the vinegar and oil no longer separate:

1 Tablespoon Balsamic vinegar
2 Tablespoons extra virgin olive oil (buy cold pressed or expeller-pressed if you can)
1/4 teaspoon of salt (less if you typically like things less salty)

Toss with your salad in a big serving bowl -- and enjoy!  (Note that for a creamier variation on this dressing, you can simply add a tablespoon of sour cream...very yummy!)