3-2-1 Salad Dressing: Balsamic Vinaigrette


I love my creamy dressings made with cashews or tahini but sometimes I crave a good old balsamic vinaigrette or we have an allergic person visiting. This recipe is courtesy of Jane Esselstyn – the proportions work great, it’s super easy to make and is a delightful addition to any salad.

I usually triple the recipe and use my little dressing shakers. I make it using both white balsamic and regular balsamic. I like both on any given salad but I particularly love the regular balsamic version in my three bean salad.

3-2-1 Dressing Ratio
3 tablespoons balsamic vinegar
2 tablespoons stoneground mustard
1 tablespoon maple syrup

Whisk or shake together until smooth. Enjoy!

House Salad with Miso Tahini Dressing


To me, the best part of the salad is the dressing. Here is a great oil free nutritious dressing, courtesy of my friend Maria, to top your daily salad.

Our house salad is lettuce, purple cabbage and carrots topped with toasted sunflower seeds.

1/4 cup tahini
2 tablespoons miso (I like chickpea miso, but use what you like)
2 cloves of garlic
Handful of fresh parsley
The juice of 1 lemon
1/2 cup water, plus more, if necessary
Salt, a pinch to taste

Coarsely chop the garlic and add to the food processor. Add the tahini, miso, parsley, lemon juice and water. Process until combined. Check the consistency and add more water if you like. Season with a pinch of salt, taste and adjust.

Enjoy over your house salad!

A Big Salad Idea for the Fall: Pomegranate Seeds, Toasted Pecans, Toasted Sunflower Seeds, Apples & Quinoa


Pomegranate seeds = new favorite thing!

I am testing recipes for a new cookbook and I got one with pomegranate seeds. I had no idea exactly where the seeds were or how to get them out but there was a little pamphlet at the super market that explained how to work it. Cut it open and press out the seeds into a bowl of water. The seeds sink to the bottom and the pith to the top. I have been buying a pomegranate a week now and adding it to every salad I have made.

I got a gorgeous head of Green Boston lettuce in the CSA. And this combo is just fabulous – had to share. I didn’t really measure the ingredients, I just added them to the bowl until it looked right. It was enough for two of us. I made an avocado dressing but use whatever you love.

Green Boston Lettuce *
Cooked quinoa
Pomegranate seeds
Toasted pecans
Toasted sunflower seeds

Avocado Dressing (makes enough for a big salad for 2)
1/2 avocado
The juice of 1 lemon
1/2 teaspoon mustard
Salt, a pinch
Water, about 3 tablespoons

Mash the avocado and add the lemon juice and mustard. Whisk together and add a pinch of salt. Add 2 tablespoons of water and whisk until combined. Add another tablespoon, if necessary.

Toss greens with pomegranate seeds, quinoa, toasted pecans and sunflower seeds. Chop up an apple and add to the mix. Then dress with the dressing. Enjoy!

* CSA 2013 Week #24