This creamy, tangy dressing works wonders over crisp lettuces. It’s a salad worth putting on your weekly eats list.

I got a salad spinner for Christmas last year. There aren’t too many things I hate more than wet lettuces in salad. The water displaces the dressing, leaving a flavorless bowl of foliage that started out with so much potential. I was excited to get the spinner, but didn’t use it right away because I don’t eat too many salads during the winter. So here we are, late into summer and I’m finally dusting off the thing but I couldn’t be happier.

I love a good crunchy romaine mixed with a delicate red leaf (which is what is pictured here). What I don’t love about the red leaf though, is that it doesn’t last if you don’t keep it dry (as is the case with many other lettuces). I swear, the stuff starts wilting on the way home from the market. It’s a tricky little bugger.

Enter salad spinner. Wash off your lettuces, tear ’em up, and spin ’em down. Store in an airtight container/bag in the fridge and you’ve got a heaping pile of fresh, dry lettuce for this week’s salads.

It’s the small things 🙂

Asiago Peppercorn Dressing

Makes roughly 12 servings (2 TBS per serving)

1 cup plain Greek yogurt (highly recommend Cabot, and no, I don’t get compensated for saying that, though I wish I did)

3 oz asiago cheese (or any other hard, salty cheese like parmesan)

2 small garlic cloves, peeled

2 scallion stalks, white part only

Juice of 1/2 lemon

2 TBS cracked black pepper

1 hearty pinch of salt

water to thin

-Blend all ingredients and thin with water to desired consistency.

Nutrition per 2 TBS serving: 41 kcal, 3g fat, 1g carb, 4g protein