|Also added some leftover Red cabbage and carrot salad.|
Ingredients (for one salad serves 4-6)
2 tablespoons of olive oil
2 tablespoons of vinegar, I used Kressi but you can use red wine vinegar or apple cider vinegar
1 teaspoon honey
1/2 teaspoon Dijon mustard
1 teaspoon mixed herbs, I used chives, parsley and thyme, you can substitute this with dried herbs in the winter.
1 tablespoon homemade mayo, you can also use organic yogurt instead if you wish
1 tablespoon water
Put all ingredients in a jar, put on the lid and shake vigorously. Use immediately or refrigerate until needed.
The contents may separate if you let it sit for a while but a quick shake emulsifies it all again. This keeps well in the fridge and actually tastes better after a couple of hours if you leave the flavors to develop.
Feel free to add your own take to this, a little fresh mint to the mix will give a zingy taste, especially if you add some pomegranate seeds and feta to the salad. A tiny slice of red onion, left to soak in the dressing changes the flavor again, especially if you let it sit for an hour or so. Another variation is to add a tablespoon of lemon juice and a pinch of salt to the basic mix, this is great with Greek style salads especially those with big chunks of peppers in it.