Salad Dressings and Salads
Creamy Garlic Dressing
1 cup Mayo, (not Miracle Whip) OR ½ cup Mayo, ½ cup sour cream
3-4 Tbsp lemon juice (freshly squeezed)
2 garlic cloves, minced with a garlic press
½ tsp marjoram
½ tsp basil
½ tsp oregano
Salt and pepper to taste
In a snap lock container or jar with screw-top lid, mix all ingredients until well blended. Taste and adjust seasonings as needed. Store in a container with a sealed lid in the fridge for 4-5 days. Tastes great as a salad dressing or veggie dip.
Vinaigrette Salad Dressing
½ cup good olive oil
2 Tbsp balsamic vinegar or freshly squeezed lemon juice
¼ tsp basil
¼ tsp oregano
1 Tbsp garlic, minced
1 Tbsp maple syrup (optional)
Put all the ingredients in a screw-top jar and shake to combine. Stored in the fridge for 1-2 weeks. The oil will solidify when cold so take it out 30 min before serving to let if warm to room temperature.
Mustard Vinaigrette Dressing
1 clove garlic, smashed
2 Tbsp balsamic vinegar
1 tsp Dijon mustard
½ cup olive oil
pinch dried parsley
pinch dried thyme
salt and freshly ground pepper to taste
In a jar or small bowl, add the vinegar, garlic, mustard and mix well. Slowly add the olive oil while either whisking or stirring rapidly with your fork. Add the parsley and thyme, salt and pepper, taste and adjust seasonings.
Fresh Citrus Salad
350grams Lettuce mix, spinach, beet greens (some red stems included)
2-3 green onions, chopped
1 cup fresh grapefruit or orange pieces, chopped
½ cup candied almonds (see recipe)
¼ cup vinaigrette dressing
½ tsp freshly ground pepper
Wash lettuce. Chop or rip lettuce leaves into bite-size pieces, if needed. Use a salad spinner to dry. Add green onions, grapefruit or orange pieces and almonds. Pour dressing over salad, add pepper and mix lightly. Serve immediately. If not eating immediately, do not add dressing to the whole salad as it will get soggy.
1 cup almonds, coarsely chopped
1/3 cup maple syrup or brown sugar
1 Tbsp butter
Melt butter in a saucepan over medium-low heat. Add sugar or syrup and stir to combine. Add chopped almonds. Stir until almonds are lightly toasted (light brown) and sugar mix has thickened to a caramel consistency. Do not burn! Remove from heat, separate nuts and let cool.
Spring Veggie Salad
350 grams lettuce mix, spinach, beet greens (some red stems included)
¼ cup radishes, sliced
¼ cup green onions
2-3 baby beets, raw (from ends of beet greens) sliced
¼ cup aged cheddar, cubed
¼ cup apples, sliced and chopped
Put ingredients in a bowl. Add your favourite salad dressing on the side. Serve.