Crafty Constance: German Salad

By Constance Jones - Anchor

With warmer weather on the way, I decided to share a basic German recipe for Vinegar-Oil dressing:

Combine 2 tablespoons of oil (vegetable, olive, whatever you like) with 2 tablespoons of vinegar; add a pinch of salt, a little sugar (about 1/3 tsp).

Blend well, using a whisk or a fork. I prefer using German vinegar because of its higher acidity -- and because my family likes it sour! If you prefer a more mellow flavor, use 3 tablespoons of oil with 1 – 2 tablespoons of vinegar.

This dressing works well in a tossed leafy salad, or - with chopped onions and a little black pepper, it's great in a tomato salad. It's also very good over sliced cucumbers with a little fresh or dried dill weed added. 

One of my family's favorites is an egg-tomato salad.

You need about 4 medium tomatoes, 5 – 6 hard-boiled eggs.

Slice eggs and tomatoes and layer in bowl, starting with a layer of tomatoes, followed by a layer of eggs, some chopped onions and fresh or dried parsley flakes. Repeat; finish with a layer of tomatoes.

For the marinade you will need about 1/2 cup of oil, 1/2 cup of vinegar, salt, pepper, and sugar to taste.

Mix well, and pour over salad; marinade should just "touch" the top layer. You want this salad to marinate in the dressing for at least an hour, longer is better. 

You might need to test which ratio of oil and vinegar works for you, but I'm sure you will love this versatile dressing. Let me know what salad combinations you are using it!

Copyright 2012 by Post Newsweek. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.