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Spread into a single layer over parchment paper and flash freeze for 2 hours

And those white sneakers

This quick vinaigrette uses fresh squeezed lemon, garlic, and olive oil with lots of basil, parsley, chives, thyme, oregano or rosemary, really any combination of herbs you have

Add 3 teaspoons of each of the fresh or freeze dried herbs-cilantro, chives, basil, parsley (add more or less depending on your preference)

When choosing ties, consider the fabric and texture

If your salad base is comprised primarily of bitter leafy greens and/or vegetables (e.g., arugula, radicchio, curly endive), you may find a bit more sweetener will be needed in the vinaigrette and you might use a 4:1 ratio of oil to vinegar to create a thicker and more creamy vinaigrette to coat and stick to the veggies