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(In her 1963 cookbook, The Art of Cooking Omelettes , de Lyon provides a recipe for this salad dressing, writing, A French salad dressing is usually made with dry mustard, but I do not use it, and that probably accounts for the different taste.) Nell says her father continued to tweak it to make it his own

chicken or a lean fish, like tilapia would pair nicely with it, too

We didn't see lavender-and-coral combination coming either

However, California Olive Ranch does get extra points because of how creative some of its dressing flavors are

Winter colors were emerald green, medium blue, black, red, and burgundy, this time with black trim