Dressing a Salad? Do you find the store bought stuff too heavy and over powering for your delicate greens and fresh lettuces? Salad dressings don’t always have to come from a bottle.
Some of the best and easiest dressings can be made directly in the bowl with the farm fresh greens thrown on top and tossed with plenty of mouth-watering ingredients, transforming everything into a vibrant and beautiful salad. You will surely pass the salad dressing aisle from now on with this simple recipe.
All you need is a large salad bowl, a whisk, and a few handy ingredients, and you’re off experimenting the world of salads and all the different and great vinaigrettes your imagination can come up with!
Into the salad bowl put the basics,
- a drizzle of ultra light tasting olive oil, 1 or 2 Tablespoons
- a squirt of lemon juice, 1 teaspoon
- a dollop of Dijon mustard or 1/2 teaspoon dry mustard
- pinch of salt and organic sugar
- a shake or two of Worcestershire sauce
- one clove garlic, minced
- any herbs you have such as dill, mint, cilantro, parsley, basil….
Be careful to toss everything very lightly, so as not to allow the heavier additional veggie items to fall to the bottom of the bowl creating a not so pleasant presentation. Chill your salad for at least 30 minutes before serving, as this time allows for the lettuce and other veggies to crisp up and absorb the delicate salad dressing.
Sometimes it is fun to incorporate orange juice, raspberry juice, blueberry juice, balsamic vinegar or even rice vinegar instead of lemon juice to add a little extra flare to your salad. Play around with different spices and herbs.
Try a fun Asian inspired salad, chop some basil leaves and garlic, add a bit of dark sesame oil, and rice vinegar, honey and finely minced fresh ginger. Then top with your favourite grilled meat. Enjoy!
Why did the Tomato turn Red?…..It Saw the Salad Dressing!…… L.L