Do it yourself Rebar salad

Jes and I have been eating A LOT of Rebar salads lately, which got us to thinking...'we own the cookbook and this really isn't hard to make'. So Trish had us over for dinner for a do it yourself Rebar salad night! All you need is the usual suspects...lettuce and sprouts, then shred some carrots and beets. Top it with some chic peas and salad crunchies (found in the bulk section at Thrifty's) and you're done!

Now the only thing better than the salad itself is Rebar's yummy dressings. Trish made us the Sesame Miso (sooooo good, but not as healthy as...) and the Basil Vinagrette. Here's the recipe for the vinagrette:

2 garlic cloves minced
1 1/2 tbsp dijon mustard
2 tbsp honey
1/4 cup red wine vinegar
1 tbsp balsamic vinegar
1 1/2 oz (45g) fresh basil leaves
1/2 tsp salt
1 1/2 tsp cracked pepper
1 cup olive oil

Combine all ingredients except oil in a food processor and blend. Slowly add olive oil in a thin stream until thick. Season to taste and refrigerate up to 3 days.

Jes has been eating it twice a day ever since Trish's. As for me, I've been a slacker and have been staring longingly at Jes's....but she's a great sharer.