Salad Dressings and Salads

Salad Dressings

Green Goddess Dressing
1 cup good mayonnaise, such as Hellman’s
1 cup chopped green onions
1 cup chopped fresh basil, packed
juice of 2 lemons (about 1/4 cup)
2 cloves garlic, chopped
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
2 anchovy fillets, minced (don’t skip! You won’t taste the anchovies, but it definitely gives the dressing a fuller flavor)
1 cup sour cream

Place the mayonnaise, green onions, basil, lemon juice, garlic, salt, pepper, and anchovies in a blender, and blend until smooth. Add sour cream, blending until just incorporated. Use immediately, or store in the refrigerator for up to 3 weeks. Enjoy!

Recipe from Ina Garten

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.

Basic Vinaigrette
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
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.

Salads

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.

Candied Almonds
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.

Greek Salad (serves 4)
1 cucumber
1-2 tomatoes
1 walla walla onion
1/3 cup feta, crumbled
Fresh basil and oregano, chopped, add to taste
3-4 Tbsp freshly squeezed lemon juice
2 –3 Tbsp olive oil
Salt and pepper to taste

Dice cucumber, tomatoes, onion , basil and oregano and put in a medium size bowl. Add lemon juice, olive oil, salt and pepper. Stir to mix. Crumble feta on top. Serve immediately or put in fridge for a couple hours before serving.

Celery Root and Beet Salad

6 medium beets (2 1/4 lb with greens), trimmed, leaving 1 inch of stems attached
1 (1-lb) celery root (sometimes called celeriac)
2 tablespoons plus 2 teaspoons fresh lemon juice, plus additional to taste
2 tablespoons minced shallot (or walla walla onion)
1/4 cup olive oil
3/4 teaspoon salt
1/2 cup chopped walnuts (2 oz), toasted and cooled

1. Put oven rack in middle position and preheat oven to 425°F.
2. Place beets on a sheet pan, drizzle with olive oil, add
salt and pepper. Cook until tender.
3. While beets roast, peel celery root with a sharp knife and
cut into 1/8-inch-thick match sticks.
4. Whisk together lemon juice, shallot, oil, salt, and pepper
to taste in a large bowl until combined well, then add
celery root and toss until coated. Keep at room
temperature, covered, until ready to add beets.
5. When beets are just cool enough to handle, slip off skins
and remove stems. Cut beets into 1/8-inch-thick matchsticks
and toss with celery root.
6. Let salad stand, covered, at room temperature 1 hour. Taste
salad and season with more lemon juice and salt if
necessary, then toss with walnuts.

Broccoli Salad
Serves 2-4
2-4 cups broccoli, chopped
1/2 cup red onion, chopped finely
1/2 lb bacon, cooked and chopped
1/2 cup dried cranberries
1/4 cup candied almonds

Mix ingredients in a bowl. Add dressing and stir to coat.

Dressing:
1 cup mayo
1/4 cup sugar
1-2 tablespoons cider vinegar

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