parve

This is the standard salad dressing around our house. I loath bottled dressings, but I also don’t like spending much time preparing salads. I generally keep a container of this in the refrigerator and toss it with spinach (if I’m feeling really up to it I add mushroom slices, dried cherries and sunflower seeds to the greens).

• ¼ c balsamic vinegar

• ¼ c vegetable oil

• 1 T sugar

  Shake well to combine.

For a roasted vegetable salad: Add 1 clove of crushed garlic and 1t of herbes de provence to the dressing and you have a great marinade for vegetables that can be roasted under the broiler and chilled for salads—I do cauliflower, carrots, zucchini and portabello mushrooms, roasting the first two together, then the second two together. This idea came from my Israeli friend Ruth.