On the Top

Ah, another lovely salad day....actually, go ahead and make that plural, because I've definitely had this more than one day recently! We ran out of my amazing three cheese vinaigrette dressing that I was loving on my greens, and I didn't want to run to the store for just one item. I decided I would venture into the realm of making my own salad dressing, but more than just olive oil and balsamic vinegar (yum.). It was time for a little ranch... this recipe is so so so yummy. Just opening the jar that I stored it in made my mouth water. This recipe is way better than store bought ranch! Try it out, it's delish.

Yummiest Ranch Ever

1/2 Cup Mayo
1 Cup Milk
1 Teaspoon Parsley Flakes
1 Garlic Clove, Minced
Onion (amount and chop to your liking)
Dash of Salt

*Mix ingredients together, store in airtight container in the fridge. Let the dressing sit for a couple of hours before you use it, letting the flavors combine.

Salad Specialty

Introducing: The Becky Salad, as my husband affectionately calls it. This has been my favorite salad for about the last two months. Every time I even think about it I must have it immediately or I will starve to death! I just can't get enough of it, or anything that is similar to it, for that matter! In this picture I used green leaf lettuce, my favorite is baby spinach, but it was a little expensive this week at the grocery store *sigh*. So, here you have it: Spinach (or green leaf!), shredded Romano cheese, dried cranberries, and toasted sunflower seeds. For dressing I found a fabulous four-cheese and garlic vinaigrette, but you know, any variation works for your own liking! Usually when I get a bag of Spinach all of these ingredients will last me for about six or eight bowls of salad....and yes, I do eat this almost everyday for lunch!