Make the dressing at least an hour ahead of time; but it keeps in the fridge for at least a week. It tastes better to make it ahead of time anyway; if the oil/vinegar separates after sitting in the fridge for a day or two, just shake thoroughly again until blended. Perfect with lasagna, spaghetti and meatballs, or other pasta/Italian dishes. Of course, you can use store-bought dressing instead, but this is very easy to make; don’t be intimidated by the long list of ingredients in the dressing; they are mostly spices. Italian Tossed Salad 6 tablespoons extra virgin olive oil 2 tablespoons apple cider vinegar 2 tablespoons lemon juice 1 garlic clove, minced very finely ½ teaspoon salt ½ teaspoon sugar ¼ teaspoon onion powder ¼ teaspoon dried oregano ¼ teaspoon ground mustard ¼ teaspoon paprika Dash dried thyme 8 cups prepared salad greens (mix of Romaine, leaf lettuce & arugula) 1 cucumber, diced 1 cup diced fresh tomatoes 1 carrot, grated Mix all ingredients exce