I got this recipe from my husband’s Grandma and Grandpa Britton. Every year they grow a huge garden, full of potatoes, onions, corn, and too many other veggies to mention and of course the purpose of this post, loose leaf lettuce. The best thing about this lettuce/salad is you can pick a fresh salad for supper each night for most of the summer if you grow enough.
Now I don’t have a large garden like they do, we have a bit of a rabbit problem in our backyard and that’s tough enough on our flowers, let alone vegetables. One day, I’m hoping to build a raised bed garden with some sort of fence that doesn’t fence me out too. Until then, I grow a limited number of things like fresh herbs, tomatoes, and leaf lettuce in containers on my deck.
This salad couldn’t be easier. It’s just loose leaf garden lettuce, vinegar, milk and sugar. That’s right, no oil. So it’s really different from any other salad dressing I’ve made but really good. The milk and the vinegar combine to make a really tangy salad dressing. My favorite vinegar for this salad is raspberry blush but I also like cider and red wine. Anything you have on hand should work.
Here’s what you need:
All you do is whisk together the dressing ingredients.
And pour over the salad.
Toss together and serve.
- ⅓ c vinegar
- 1 t – 1 T sugar
- 1 T milk
- 3-4 cups Fresh garden lettuce, torn
- Whisk together the vinegar, sugar, and milk. Toss with fresh garden lettuce.
I’m in the UK and my Mum made this dressing every Sunday to have with Yorkshire Pudding (a savoury baked batter eaten traditionally with roast beef : http://www.historic-uk.com/CultureUK/Yorkshire-Pudding/). It brings back childhood memories. Marvellous to read it has ‘crossed the pond’.