SALAD DAYS
There is a lot of info on this page, so scroll all the way down.
There is a lot of info on this page, so scroll all the way down.
The following salad dressings are simple and a little different than store bought, if you have the time to make fresh. Always try to keep a couple of lemons and limes and a good extra-virgin olive oil in the house for whipping up fresh dressings.
First, however, here are a few simple prep directions:
Spinach: This wonder veggie is a challenge to clean properly. It grows in a rosette shape very close to the ground and tends to get gritty. To remove the maximum amount of grit in the quickest way, fill you sink with cold water and place the amount of spinach you want to use in the sink. Gently swish it back and forth, changing the water a couple of times if necessary, until the water stays clean. Drain and pat dry, trim the larger stems and it is ready to use.
Kale: Prepare it in much the same way as spinach, although it grows tall and very rarely gets gritty. Stack the washed leaves, 3-4 at a time, trim the leaf from the stems (don't discard the stems for salads) and chop or shred the leaves for fresh use or leave whole for steaming or cooking.
Chop the stems into small pieces for a crunchy and healthy addition to your salad.
Chop the stems into small pieces for a crunchy and healthy addition to your salad.
Lettuce and Arugula: Rinse under cool running water.
(Click here for Food Safety Info and how to properly wash veggies)
(Click here for Food Safety Info and how to properly wash veggies)
"Italian restaurants often serve arugula on its own with a strong garlic flavored oil and vinegar dressing. Mixed with milder greens and a good dressing, arugula is less dominating."
ARUGULA SALAD
Yield: 4 servings
1 Garlic clove; peeled
1/4 ts Salt
2 tb Balsamic vinegar
1 ts Dijon mustard
1/3 c Olive oil
2 c Mixed lettuce leaves
1 c Arugula; any large stems removed
1/2 lb Mushrooms; sliced
1 Sweet red pepper
In a wooden salad bowl, rub garlic and salt into the bowl to season it. Combine vinegar, mustard and olive oil; stir. Tear lettuce into bite sized pieces, along with arugula. Add mushrooms and slices of red pepper. Toss well and serve.
Yield: 4 servings
1 Garlic clove; peeled
1/4 ts Salt
2 tb Balsamic vinegar
1 ts Dijon mustard
1/3 c Olive oil
2 c Mixed lettuce leaves
1 c Arugula; any large stems removed
1/2 lb Mushrooms; sliced
1 Sweet red pepper
In a wooden salad bowl, rub garlic and salt into the bowl to season it. Combine vinegar, mustard and olive oil; stir. Tear lettuce into bite sized pieces, along with arugula. Add mushrooms and slices of red pepper. Toss well and serve.
SALAD DRESSINGS
"Not on the First Date" Red Onion/Shallot Dressing
1/2 C olive oil
1/4 C red wine vinegar
1 medium shallot, minced, or 2 T red onion, minced
1/4 tsp garlic powder
1/4 tsp basil
1/4 tsp general purpose spice blend
1/4 tsp black pepper
1/4 tsp Seasoned or Sea Salt
Combine in blender at top speed for about a minute, so that all of the onion or shallot is reduced. The result should be a creamy pink dressing.
Chill overnight in refrigerator. The result is a mild, oniony dressing with a slightly sweet edge.
This type of dressing is good with salads containing strong greens as the sweetness is a counterpoint to the slightly bitter taste of kale, for example.
1/2 C olive oil
1/4 C red wine vinegar
1 medium shallot, minced, or 2 T red onion, minced
1/4 tsp garlic powder
1/4 tsp basil
1/4 tsp general purpose spice blend
1/4 tsp black pepper
1/4 tsp Seasoned or Sea Salt
Combine in blender at top speed for about a minute, so that all of the onion or shallot is reduced. The result should be a creamy pink dressing.
Chill overnight in refrigerator. The result is a mild, oniony dressing with a slightly sweet edge.
This type of dressing is good with salads containing strong greens as the sweetness is a counterpoint to the slightly bitter taste of kale, for example.
Mom's Honey Balsamic Vinaigrette
1/2 C balsamic vinegar
2 tsp honey
1 tsp Dijon mustard
4 tsp cold water
6-8 tsp olive oil
1/4 tsp each of salt and black pepper
Optional: 1/4 - 1/2 tsp herbs such as dill or basil
Warm vinegar and honey in microwave for 20 seconds or more until honey dissolves in vinegar. Add remaining ingredients and whisk well. Shake vigorously after pouring into a bottle and chill before serving.
1/2 C balsamic vinegar
2 tsp honey
1 tsp Dijon mustard
4 tsp cold water
6-8 tsp olive oil
1/4 tsp each of salt and black pepper
Optional: 1/4 - 1/2 tsp herbs such as dill or basil
Warm vinegar and honey in microwave for 20 seconds or more until honey dissolves in vinegar. Add remaining ingredients and whisk well. Shake vigorously after pouring into a bottle and chill before serving.
Southwestern Vinaigrette
1/2 C extra light olive oil
1/4 C white or rice wine vinegar
1 tsp mustard powder
1/2 tsp oregano
1/4 tsp black pepper
1/4 tsp cilantro
1/4 tsp garlic powder
1/4 tsp cumin
Shake, chill and serve. If you generally top your salad with cheese, pair this dressing with a mild cotija or colby. Avoid sharp or bitter cheeses such as bleu and feta.
1/2 C extra light olive oil
1/4 C white or rice wine vinegar
1 tsp mustard powder
1/2 tsp oregano
1/4 tsp black pepper
1/4 tsp cilantro
1/4 tsp garlic powder
1/4 tsp cumin
Shake, chill and serve. If you generally top your salad with cheese, pair this dressing with a mild cotija or colby. Avoid sharp or bitter cheeses such as bleu and feta.
Basil-Sesame Dressing
1/4 tsp garlic powder
3 T rice wine vinegar
1 T lemon juice
2 T asiago or the cheese of your choice
1/2 tsp dried basil
2-4 leaves of fresh basil
2 T chopped Italian or regular parsley
1/2 C extra light olive oil
1/2 tsp toasted sesame oil
1/4 tsp black pepper
Combine in blender until thoroughly mixed. Chill and serve with a green salad. It's a spooky color but tastes great.
1/4 tsp garlic powder
3 T rice wine vinegar
1 T lemon juice
2 T asiago or the cheese of your choice
1/2 tsp dried basil
2-4 leaves of fresh basil
2 T chopped Italian or regular parsley
1/2 C extra light olive oil
1/2 tsp toasted sesame oil
1/4 tsp black pepper
Combine in blender until thoroughly mixed. Chill and serve with a green salad. It's a spooky color but tastes great.
Cilantro-Lime Vinaigrette
1/2 C extra light olive oil
2 T plain yoghurt
2 T lemon juice
2 T rice vinegar 1/4 C fresh, shreaded cilantro leaves, tightly packed
1/4 tsp each garlic powder, thyme and black pepper
1/8 tsp cumin
a squeeze of fresh lime juice - about a quarter lime Combine in a blender until fully mixed. Chill and serve.
1/2 C extra light olive oil
2 T plain yoghurt
2 T lemon juice
2 T rice vinegar 1/4 C fresh, shreaded cilantro leaves, tightly packed
1/4 tsp each garlic powder, thyme and black pepper
1/8 tsp cumin
a squeeze of fresh lime juice - about a quarter lime Combine in a blender until fully mixed. Chill and serve.
Don't have a name for this one but this slightly herby, garlic-scented dressing is delicious tossed with mixed greens as well in a hearty chef’s salad. It can also be served as a dip for crudites.
1 cup mayonnaise
1 cup buttermilk
1 clove garlic, minced or pressed
1 tablespoon sliced green onion
1 tablespoon chopped fresh parsley
1 teaspoon dried tarragon
salt and pepper
1. In a blender or food processor fitted with the metal blade or your blender, combine the mayonnaise, buttermilk, garlic, green onion, parsley, and tarragon.
2. Process until smooth. Taste and add salt and pepper as necessary.
3. Transfer to a bowl or jar, cover, and refrigerate overnight to allow flavors to blend.
1 cup mayonnaise
1 cup buttermilk
1 clove garlic, minced or pressed
1 tablespoon sliced green onion
1 tablespoon chopped fresh parsley
1 teaspoon dried tarragon
salt and pepper
1. In a blender or food processor fitted with the metal blade or your blender, combine the mayonnaise, buttermilk, garlic, green onion, parsley, and tarragon.
2. Process until smooth. Taste and add salt and pepper as necessary.
3. Transfer to a bowl or jar, cover, and refrigerate overnight to allow flavors to blend.
