salad time

those greens are popping up in our sunny garden! Time to think about salads and dressing.

Roasted garlic dressing

roast one bulb of garlic [400 for 30-35mins}
blend in food processor or blender with:
1/2 cup oil
1/8 cup balsamic vinegar
1/4 cup water
1 tbsp dijon
lemon juice
(This one was courtesy of my son Billy.)

Favourite basic dressing

1/4 c red wine vinegar
1/4 c apple juice
1/4 cup olive oil
1 Tbsp lemon juice
1 Tbsp honey
1 Tbsp Dijon mustard
1 clove garlic, finely minced
1 Tbsp basil, oregano and marjoram finely minced
1/4 tsp Thai pepper flakes
1/2 tsp salt
freshly ground pepper
Shake up all the ingredients in a salad shaker. Toss with greens... or...
This also makes an amazing macaroni salad. Cook and cool gluten-free macaroni or spirals, steam broccoli & carrots and add chopped red/green peppers and sliced mushrooms. Mix in dressing and top with some grated soy Parmesan cheese.


1/4 c water
1/3 c oil
2/3 c vinegar
1/2 tsp salt
1/4 c sugar
1 tsp Dijon mustard
1/2 tsp celery seed
dash of pepper
1/4 tsp paprika

1/4 c mayonnaise

1 large cabbage, shredded
2 large carrots, shredded

Mix together the water, oil, vinegar, salt, sugar, mustard, and seasonings in small saucepan. Boil 15 minutes. Whip in the mayonnaise and pour over the shredded cabbage & carrots.
Chill & serve.

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