Super-Simple Italian Tossed Salad

Yesterday, I wrote about the meal I made last week--Pioneer Woman's Pasta Carbonara, Italian Tossed Salad, and garlic bread.  I promised to share with you the recipe for the Italian dressing.  It's ultra-simple (only 5 ingredients) and super-yummy every time.

Super-Simple Italian Salad Dressing
2/3 cup olive oil
1/3 cup red wine vinegar
2 cloves minced garlic
1 teaspoon Italian seasoning
salt to taste

Whisk the first four ingredients together.  Drizzle over salad.  Toss salad to coat evenly.  Sprinkle with salt.  Toss the salad again.  Taste the salad.  Sprinkle with just a little more salt.  Toss the salad again.  Repeat...until you get it just right.  You will know.  You just will.  Your mouth will be so happy.

My salad was not made up of traditional Italian salad fixings.  Instead, I made a garden salad with the ingredients I had a taste for and just poured this dressing on top.  It was fabulous.   I used romaine hearts, baby spinach, cauliflower, green pepper, broccoli, and grape tomatoes.  I have also used this same dressing on a salad made of romaine, baby spinach, grape tomatoes, black olives, red onion, artichoke hearts and baby corn...with a bit of feta cheese or blue cheese for good measure.  I don't know if those ingredients classify it as Italian or Greek or what...I DO know they classify it as yummmm-a-docious!!!

{{{Editor's note:  I DO know that the merits of wilty salad are highly debatable.  I, for one, am a die-hard fan of wilty salad.  I made this salad last Thursday night, and just finished eating the leftovers yesterday, four days later.  If you are not a fan of wilty salad, so be it...your loss.  If you are a fan, here's your notice.  This dressing makes incredible wilty salad.  Incredible.  Outstanding.  Like "stand-at-the-kitchen-counter-and-eat-it-out-of-the-dish" incredible.  Yah.  It's that good.  The End}}}

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