If you know me, you know that I could have a salad at every meal and be perfectly happy. Seriously.

It all started when we took a train trip up the coast with my grandparents when I was younger.

The chef on the car served a salad to start each meal. Each salad was different, each dressing unique and homemade.

It was then that I learned how much I love all kinds of salad dressings. And how much homemade salad dressing add to and change up a salad.

Ingredients:

italian vinaigrette:

1/2 cup red wine vinegar

1 tsp dried tarragon

1 tsp dried basil

1 tsp dried oregano

1/2 tsp garlic powder

1/2 tsp salt

1 tsp ground black pepper

1 tsp dijon mustard

1/2 Tbsp honey

1/8 cup grated parm

2/3 cup avocado oil

1 head red butter lettuce, washed and torn

1 avocado, peeled, pitted and sliced

1 shallot thinly sliced

handful pomegranate arils

handful roasted and shelled pistachios

Directions:

Add all dressing ingredients to a mason or other glass pint jar. Use an immersion blender to combine.

Plate salad individually or on a family style platter. Drizzle with dressing

Conversely toss all ingredients together and place on plates. Drizzle or toss with dressing.

If tossing with dressing use a little bit at a time, to make sure salad is not overly saturated.