It's such a help to get the salad dressing made ahead of time. I like to chop the salad elements and into bags in the fridge too, so when time comes for the salad, it's just a matter of putting it all together. This way too, no huge salad bowl takes up precious real estate in the fridge, and the salad can be served cold, the way we love it.
This vinaigrette of lemon, garlic, and mint comes from my Grilled Vegetable Platter post. Use it that way, delicious, but also on salads. It's so bright and an excellent balance to everything else on the plate.
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