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Swap different vinegars (apple cider, balsamic vinegar, white wine), use Greek yogurt instead of sour cream, or replace fresh herbs like basil and oregano with dried (use 1/3 the amount)

Frees up the oven for all the yummy sides and pecan pie

Simple Green Salad with Sherry Shallot Dressing Ingredients Sherry Shallot Dressing 1 small shallot, roughly chopped (3 Tablespoons/24 grams) 3 Tablespoons sherry vinegar (42 milliliters) 1 Tablespoon Dijon mustard (15 grams) 2 teaspoons honey 1/2 teaspoon lemon zest 3 Tablespoons olive oil (42 milliliters) 3 Tablespoons avocado oil (42 milliliters) Kosher salt and freshly-ground black pepper, to taste Simple Green Salad 1 pound red butter lettuce (454 grams) 4.5 ounces green leaf lettuce (128 grams) 1/4 cup sunflower seeds, toasted (40 grams) 1/3 cup freshly-grated parmesan (25 grams) 1/2 cup thinly sliced English cucumbers (110 grams) Equipment Blender (or food processor) Chef's knife Large salad bowl + tongs Instructions Sherry shallot dressing Place the diced shallots in a small bowl and cover them with cold water

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