For most salads that we make these days, the dressing for the salad usually consists of this simple vinaigrette that Sylvia makes. We used to make it with white vinegar, which made the colour neutral for whatever that you put it on. In recent years though, we have switched over to a Balsamic vinegar, because Balsamic tastes just so much better. The trade off though, is that your salad becomes quite a few shades darker, so the presentation isn't as nice, but as I said, it tastes better. So here it is, in all its glory.
Start with 2 parts Olive oil (we use extra light, but any kind will do) to one part Balsamic vinegar. We typically use around 300ml of oil to 150ml of vinegar
Nice squirt of mustard
Dollop of Mayonnaise (a heaping tablespoon)
Pepper and a little salt
Few shakes of Garlic Powder
Few shakes of Onion Powder
Whisk all the ingredients together or shake up in a salad dressing cup and enjoy. It lasts quite long when put in the fridge, but the oil typically emulsifies (hardens) and you just have to take it out of the fridge for 5- 7 minutes before use, to sort of "defrost" it.
You can use a little real garlic and onion (finely chopped) instead of powdered stuff.
Use Dijon instead of regular mustard for an extra kick.