Amy’S Simple Salad Vinaigrette

• Amy's recipe, ca 1956
• iceberg lettuce, torn or shredded
• thinly sliced carrot, cucumber, celery
• tomato cut into eighths.
• 1/2 cup vegetable oil
• 1/4 cup white or cider vinegar
• 1 teaspoon sugar
• 1/4 teaspoon salt
• Twenty-first century, updated version
• Lettuce from the farmer's market
• Crisp seasonal vegetables, shredded or diced: radish, cucumber, turnip, parsnip, carrot, beet
• Fresh garden tomato or seasonal fruit (strawberries in spring, apple, pear, or mandarin orange sections in late fall and winter)
• 1/2 cup olive oil
• 1/4 cup Balsamic vinegar
• 1 teaspoon maple syrup
• 1/4 teaspoon sea salt

1. Put the vegetables in a wooden salad bowl.
2. Pour the dressing ingredients on top
3. Toss until vegetables and salad dressing are well mixed.
4. Whisk the dressing ingredients in the bottom of a wooden salad bowl.
5. Add the vegetables and fruits.
6. Mix until all ingredients are well coated with the vinaigrette.

amyus, carrot, tomato, vegetable oil, white, sugar, salt, century, us market, vegetables, fresh garden tomato, olive oil, balsamic vinegar, maple syrup, salt

Taken from food52.com/recipes/4172-amy-s-simple-salad-vinaigrette (may not work)