"Everything But The Kitchen Sink Salad"

This is a fun one.  Be creative.  You can literally put anything into this you like, the more ingredients the better.

For the Salad-

Romaine Lettuce, chopped

Tomatoes, any type you like- cut into bite sized pieces

Pasta (I prefer bowtie or fussili) or Potatoes, cooked and chilled (I've even used cooked and cooled rice before in this)

Olives, drained well. (whichever type you prefer)

Pickles, cut up

Cucumber, sliced

Hard boiled egg, sliced

Carrots, shredded

Cheese, any type you like, shredded or sliced in bites sized pieces

Celery, sliced

Sunflower seeds
Dried cranberries

Array of vegetables, green beans, broccoli, corn, peas, cauliflower, cut into small pieces (whatever you have in the frig, just cooked and chilled)

Red onion, sliced

Avocado

Meat is optional, use whatever you prefer.  Just make sure you cut whatever you use into bite sized pieces. I've done grilled chicken, shrimp (poached or grilled), sliced steak, any leftovers work well.

Dressing-

1 clove garlic, minced

1 small shallot, minced

juice of 1 lemon

1 Tbsp. Honey

1 tsp. Dijon mustard

1/4 C. red wine vinegar

any fresh herb you like, chopped fine (I enjoy dill, thyme, parsley)

1/4 C. extra virgin olive oil*

Salt and pepper, to taste

Salad: Depending on how many people you are serving will determine the amount of each ingredient you use.  In a large bowl toss all ingredients together.  Reserve chilled.

Dressing: In a separate mixing bowl combine all ingredients except the oil.  While whisking, slowly drizzle the oil into mixture to create emulsion.  You can do this in a blender or with a wand if you want also.  You may need a little more oil depending on your tastes if dressing is a little bit too acidic for your taste.  Correct seasoning with salt and pepper.  Dress salad just before you plate it.  Serve and enjoy!