If your dressing turns out to be too acidy or oily, you can add a little water to mellow it out. If you need more information on salad dressings contact me for help or check my salad cook book on this web site. Below are some oils that you can use to create wonderful dressings with different flavors. Nutty oils such as Hazelnut or Walnut add depth to the dressing. Use only a little bit at a time and keep tasting them until you reach your best flavor profile.
Sesame oil is always wonderful for Asian salads.
Always smell your oils before using them so you don't ruin a nice salad. In a large non-stick skillet, saut onions in oil or butter until tender. Add garlic and saut a little more making sure not to burn it . Add artichokes, potatoes and sundried tomatoes and cook for 5 minutes. Add egg mixture.