★★★★★
Here is my salad dressing for a salad of mixed greens and cut up vegetables like zucchini, yellow squash, radishes, cucumbers, tomatoes, celery (I'm getting hungry!!)
Sprinkle freeze-dried mixed Italian herbs (you can mix them yourself) on the salad after all the vegetables and lettuce are in the bowl. This includes marjoram, thyme, rosemary, savory, sage, oregano and basil. There is also the popular salt-free brand which has been around for decades, and I use that a lot in cooking. Add some fresh or freeze-dried dill. Add garlic salt to taste and coarsely ground black pepper. Drizzle the juice of half to one full lemon - stick to your taste level on this -- over the salad and herbs, then drizzle about one tablespoon of extra virgin olive oil over that, and toss the whole salad thoroughly, to coat all the lettuce and vegetables. Taste it before you finish it. Be conservative with the lemon juice, it can be bitter if too much is used.
My mother showed me how to make salad this way many long years ago, and it is the best thing you can eat. It is filling and will keep your digestive system regular if you eat this kind of salad every day.
