A vinaigrette dressing that I like to keep on hand, as it's useful for all kinds of things from tossing a green salad to marinating chicken.
1 1/4 cups cider vinegar
1 1/2 tbsp honey mustard
2 tsp canola oil, or olive oil
salt and pepper to taste
Lately I've been making rice-paper salad rolls for lunches - as they are easy to do. Soak the rice paper and let it sit for a couple of minutes to soften up. I use whatever leftovers I have on hand: tuna, lean ham, or chicken; lettuce, alfalfa or bean sprouts; shredded zucchini, green or yellow peppers; sometimes a bit of grated feta cheese (with tomato, basil or herbs in it). Add a squirt of this salad dressing for zest and moisture. Roll them up, tucking in the ends as you go. I sometimes use a bit of this dressing on the side as a dipping sauce.
