I whipped up a quick and tasty salad dressing last night to go with a beautiful salad I brought to a dinner party. I wish I had taken a picture because it was colorful! The salad featured salad greens, spinach and purple cabbage from last week along with some red bell pepper, yellow carrots and avocado. I topped it off with a sprinkling of black sesame seeds. I wanted to use some of the fine cilantro we got last week, so I decided to use it in the dressing along with our beautiful lemons. My inspiration for this dressing came from the Tucson CSA's newsletter from last week. The author, Lorraine Glazar of the Tucson CSA, gives substitution ideas depending on what herbs and/or citrus you might have on hand. Click on the link to see what they are. I left out the mustard because I didn't have it in the fridge and I added sun-dried tomatoes because I love them just a little too much. Enjoy!
lemon (juice and zest it)
1/4 c. oil ( I used about 2/3 Queen Creek Extra-Virgin olive oil and 1/3 hemp seed oil)
3-4 T. fine cilantro
1 clove garlic
4 sun-dried tomatoes in olive oil and herbs
splash white wine vinegar
salt and pepper
Blend the ingredients in food processor or blender until the herbs are finely chopped and distributed through the dressing. Adjust seasonings to your liking.
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