Farmer's Market Salad
For the month of May it is HOT! It really feels more like July or August and when you’re looking for something light and delicious to eat a cold crisp salad just hits the spot. There are so many types of lettuce and greens, toppings and dressings, literally limitless combinations. Many great dressings can be made from ingredients you have on hand or you can easily liven up a bottled salad dressing to make it your own. Here are a few tips:
1. The Classic Viniagrette: 3 parts extra virgin olive oil to 1 part red wine vinegar or lemon juice, salt & pepper to taste. Can be refrigerated indefinitely.
2. For an extra smooth viniagrette, combine the ingredients and an ice cube in a screw-top jar and shake vigorously. Discard the ice cube once the dressing is mixed well.
3. Wine is acidic and can be substituted for all or part of the vinegar or lemon juice in a recipe.
4. Fruit juices (like pineapple, orange, lime or mango) make great salad dressings. Combine juice with a little bit of oil, a pinch of fresh nutmeg and a tsp. of honey. Great on fruit salads or a mixed greens salad.
5. Quick Avocado Dressing: Combine 1/2 an avocado with 3/4 c. classic viniagrette dressing in a blender; process until smooth. (1 clove of minced garlic couldn’t hurt…)
6. Freshen up a bottled store bought dressing by mixing in some minced fresh herbs, garlic or shallots.
Lime Cream Dressing:
A spicy hot dressing that’s great on everything from slaws to mixed greens or potato salads.
Drop 1 lg. clove of garlic in a running food processor, scrape down sides of the bowl. Add 2/3 c. olive oil, 1/3 c. sour cream, 1/4 c. fresh lime juice, 2 tsp Dijon mustard, 3/4 tsp chili powder, 1/2 tsp cayenne and salt & pepper to taste. Process 20 seconds or until creamy. Cover & refrigerate until ready to use. Stir before serving.
