1st Time Making Own's Vinaigrette // Learning to eat salad

The other day I posted about my purple cabbage salad with mayonnaise and intended to try another salad using vinaigrette.

And I did it! Own's vinaigrette.

Sometime ago, I had read somewhere on other mama's blog on how easy it is to do this. The basic is always the ratio of olive oil and vinegar (of your choice) to 3:1.

I also read up before that instead of using vinegar, I can substitute with lemon juice and honey. I opted for this one this time.

I do not follow the proper measurement as I did it in a rush so everything I 'agak-agak' in my layman term, means estimation.

I poured into a small jar 1/4 of lemon juice and top up the rest with olive oil, added in some salt and pepper, 1 clove of minced garlic.

Then washed and cut all the vegetables to your choice of size. This time I used baby romaine, cherry tomatoes, Japanese cucumber, some raisins and miscellaneous seeds. Drizzled the dressing that I had made earlier, tossed them up. Then lastly, I added some honey.

Oh my, super yummy!!!

I think my body is starting to get accustomed to salad.

Alright, let me show you the look of my salad for the day!

And the jar of own's vinaigrette. I took this photo after the vinaigrette has been in the fridge for almost a day so the olive oil had solidify. But it will be back to normal look when it is at room temperature for some time.

I know many of you are salad lovers and had done own's vinaigrette, so which vinegar do you love to use? As I am not sure about taste of the different types of vinegar, hence I opted for lemon juice and honey.