The deli was a basic run-of-the-mill joint so I wasn’t expecting anything spectacular about the garden salad I ordered with my tuna sandwich. The greens were fresh, mostly romaine with julienned carrots and tomato wedges. The surprise came with the vinaigrette. It was vinegar — a cheap balsamic at that — and not one drop of oil. Odd. I guess that’s one way to cut the fat out.