St. Thomas Salad Dressing

• The basics: (I use the hand held blender to emulsify)
• 1/2 c. oil (2 parts olive oil to 1 part vinegar)
• 1/4 c. vinegar
• 1 T. teaspoon of sugar
• 1 large clove of garlic
• salt and pepper to taste.
• OR
• 3 parts oil to 1 part lemon juice (the lemon is much more tart and I don't use as much).
• garlic
• sugar
• salt and pepper

1. From here, these are my favorite "add-ins", always keeping the garlic, salt and pepper:
2. For a Greek dressing, use the lemon with fresh or dried herbs (parsley, oregano, basil, thyme) and feta cheese (which thickens the dressing and makes it creamy). Salad greens with calamata olives, cucumbers, tomatoes, feta cheese and red onions. So yummy!
3. Add fresh basil and parm. cheese to the lemon dressing.
4. Add chipotle seasoning, lime juice (replace lemon), and honey (instead of the sugar) for a Tex-Mex taste.
5. Add 2-3 teaspoons mustard, 2 T. honey, and use apple cider vinegar instead of regular for a great honey mustard.
6. Add any grated cheese or sour cream with the blender and the dressings are creamy without adding so much more fat. It only takes a little feta or parmesan to really make a difference. Goat cheese add a real zing, too, but may want to reduce the vinegar because the goat cheese is sour on it's own.
7. Helpful hint for dieters: You will use much less dressing if you add about half what you usually use and REALLY mix it in, over and over, to coat the lettuce. Surprising how little it takes!

basics, oil, vinegar, sugar, clove of garlic, salt, or, oil, garlic, sugar, salt

Taken from www.epicurious.com/recipes/member/views/st-thomas-salad-dressing-50118826 (may not work)