Caveman Cuisine: White and Yellow, White and Yellow, White and Yellow
When I first started eating "healthy" (whole grains/low-fat, the usual conventional wisdom) my goal was to eat a salad every day. When my diet evolved, I began to look more closely at ingredients such as industrial seed oils and as a result decided to eliminate the store-bought lower-fat dressing that I had been quite fond of as it contained canola oil (among other things).
I tried to made my own home-made dressings and experimented with honey mustard, avocado, and others, but found that the time and energy expended just made me less likely to eat a salad in the first place.
Eventually, I realized that I didn't have to use "salad dressing", home-made or store bought, to dress my salads. I looked for ingredients and flavors that I liked and that fit my current dietary goals.
After some tinkering, I came up with "White and Yellow". This has been my go-to dressing for the past few months and am very happy with it. I'll pile up the fresh veggies and top it with a generous portion of chicken, beef, and pork (I'm not into vegetarian/vegan salads). I even use this combo at the cafeteria at work and it has led to quite a few conversations about what I am eating and why.
Organic cultured sour cream
Drizzle yellow mustard over the top of your salad. Then, drizzle sour cream. Add some fresh ground pepper if you like and enjoy!