So salad itself is great, and you can really make a meal of it...but people ruin it by drowning it in so much dressing. When I was in Italy they served salad with olive oil, vinegar, salt and pepper. And that is how I have been eating my salads at home. You do not need a lot of olive oil and vinegar if you have high quality ones. I have also been using Balsamic Glaze...it is a concentrated balsamic vinegar and it actually comes out syrupy. The one I have is fig balsamic glaze and I think I got it in the asain food section. I believe Rachel Ray also came out with a Balsamic Glaze. It is such concentrated flavor, without a lot of added calories...I highly recommend! So, tonight I made a salad with baby arugula, tomatoes, cucumbers, hot pepper rings, and a teeny bit of blue cheese and chopped pecans. I drizzled the balsamic glaze, a little balsamic vinegar and prob only about a tsp of olive oil (just enough to cover and dress the salad) and tossed it all together. top it off with sea salt and fresh ground pepper. It was great!
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