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If the salad seems a bit dry when you pull it out of the fridge, toss a splash or two of milk into it and stir to combine

Prep time - 5 minutes Cook time - 5 minutes Servings - cup INGREDIENTS cup oil 2 tsp Dijon mustard 3 TBSP vinegar (e.g., red wine, champagne, balsamic) tsp salt tsp pepper tsp sweetener (e.g., honey, maple syrup, agave) INSTRUCTIONS Place all ingredients in a jar, screw on the lid tightly, and shake well

Bake the cornbread dressing in the preheated oven for 20 minutes, or until the top is brown and crusty

The bodice draws in through a ruched waist, then releases into a flared mini skirt that moves with you