When your pants are just a teeny tiny bit too tight...

...from too much stuffing and sweet potatoes with marshmallows, which is absolutely OK in my book, because you must enjoy these moments of celebration. (And Thanksgiving is not the time for dieting). But when you've had enough, a salad is a wonderfully fresh antidote!

Ina Garten's vinaigrette recipe - it's wonderful as an appetizer or main plate salad for dinner.

It goes well over greens of your choosing, baby romaine, arugula, spinach or endive. Toss over your greens Stilton, goat cheese, or grilled salmon, toasted walnuts, and you've got a main course salad.

This dressing is in many of her cookbooks, in varied incarnations, Ina Garten Barefoot Contessa Family Style, Barefoot in Paris, Barefoot Contessa Back to Basics, Ina Garten Make it Ahead...

CHAMPAGNE VINAIGRETTE

2 tablespoons champagne vinegar

1 teaspoon Dijon mustard

1/2 teaspoon minced garlic

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1/2 cup good olive oil

Whisk the vinegar, mustard, garlic, salt, and pepper together in a small bowl. Still whisking, slowly add the olive oil, making an emulsion. And a great tip of Ina's when serving for company is to put the vinaigrette in the bottom of a serving bowl and place the greens on top. This can sit for an hour or two until you're ready to toss and serve!

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