For your dressing, you need basically some fat and some acid, then you can add more to your taste and the meal you want to go with:
- Some FAT: based on Oil, Olive Oil, Canola Oil, Sunflower Oil, Walnut Oil, Hazelnut Oil
- Some ACID: Lemon juice or Vinegar, Balsamic Vinegar, Apple Cider Vinegar, Sherri Vinegar, White Wine Vinegar, Raspberry Vinegar, Rice Vinegar, Blueberry Vinegar, (Most likely 3 oil to 1 vinegar)
- Mustard, Dijon Mustard, Honey
- Some CHEESE: Blue Cheese, Comte, Feta, Gruyere, Roquefort, Emmental, Gorgonzola, Parmesan, Goat Cheese, Mozzarella
- Some VEGETABLES (fresh or dried): Tomatoes, Bell Pepper, Cucumber, Corn, Parsnip, Fennel, Beets, Broccoli, Mushrooms, Lentils, Green Beans, Avocados, asparagus, Celery, Sun Dried Tomatoes, Olives
- Some FRUIT (fresh or dried): Grapes, Mangos, mandarins, Nectarines, Oranges, Apples, Pears, peaches, Dried Cranberries, Dried Raisins, Dried Apricots, Dried Cherries, Figs, Grapefruit, Strawberries
- Some NUTS (toasted): Pine Nuts, Cashews, Pecans, Walnuts, Sesame Seeds, silvered Almonds, Sunflower Seeds, Pistachios, Hazelnuts, Macadamia Nuts
- Some HERBS OR ROOTS (fresh or dried): Dill, Herbs, Lemon grass, Coriander (aka Cilantro), Parsley, Tarragon, Chives, Bay Leaf, Thyme, Basil, Mint, Garlic, Shallot, Ginger, Onion, oregano, Caper
- Some SEASONING: Pepper, Cayenne Pepper, Black Pepper, Salt, Kosher Salt, Coarse Salt, Cummin, Sage, Cajun Spice
- Some SAUCE: Thai Fish Sauce, Nuoc cham
- Some OTHER: Bacon, Anchovy Fillets
My Green Salad 