I can be convinced to eat my greens, but salad dressing is a must.

My problem is that salad dressing is salt-a-rific. So, I began googling around for low-salt salad dressing and found a recipe that called for olive oil, balsamic vinegar, and mustard.

Below is a photo of my variation on the theme.

I use a tablespoon of olive oil, a teaspoon of honey mustard, and a tablespoon of balsamic vinegar.

My method is to us a teaspoon and measure it out in that order. There are three teaspoons to a table spoon. I measure the oil first, then I put the mustard in; and since the oil went in first, it solves the problem of the mustard sticking on the spoon. (I realize this is not a huge deal, but sometimes solving the little aggravations makes life a lot better.) Then I add the vinegar.

It is a simple recipe, but it does the job. I find the honey mustard has a better flavor and lower sodium than other kinds of mustard.

(Despite the holiday, my weight is still trending int he right direction: 194.5 lbs.)