There are basically two salad dressings I make. One is this one, and the other…. I’ll share that another day 😉
I’ve been making it for a while now, and I’m a terrible one for measuring. The truth is, I tried to measure things today in order to share this recipe and I failed at that! So I suggest that you play around with the ratios to your liking.
Here is my best estimates:
- 1/2c frozen blueberries (can be thawed or fresh)
- 1-2 minced fresh green chilies (I like this, but you can leave it out if you don’t like it)
- 1 clove garlic
- 1/4c balsamic vinegar
- 1/4c water
- 1-2 Tbs honey
- 1 Tbs dijon mustard
- 1/2 tsp salt
- freshly ground pepper
- 1 tsp flax oil (optional, but it adds omega 3)
- 1/4c extra virgin olive oil
First I blend the blueberries, garlic and green chili to bits in a mixie or blender. Scrape down the sides. Add the rest of the ingredients except olive oil and blend again. Taste and make adjustments. If its too strong, add more water. If its too sour, add more honey. Lastly, add in the olive oil. If you have an opening in the top so that you can drizzle it in slowly while the blender is on that’s better, but its also fine to just add it and blend until it comes together and is thickened. Drizzle over any salad you like.
For the salad I put:
- Mixed baby greens
- Cucumber sliced
- Green pepper in thin slices
- Yellow tomato, diced
- Dried cranberries
- Mandarin oranges
You could also add carrots, spinach, jicama, other dried fruits, pomegranate, blueberries, strawberry slices, apples, celery, sunflower seeds. Endless possibilities for whatever you have on hand.
Sending this to Only Salads by Prathibha and Pari and Food Palette – Green by Torview
Quinoa is that wonder food we began hearing about a few years ago. Its health benefits are actually quite unique. This seed, often considered a whole grain, is a good source of manganese, magnesium, iron, riboflavin, and copper and can help prevent migraines. Its also gluten free. But maybe the best thing about it, is that it contains a complete amino acid protein, which is great for any vegetarian!
Here is a quick and easy way to incorporate quinoa into your day. The original tabouli is a Lebanese salad made with bulgar wheat and parsley. I like the taste of cilantro far better, so I have used that instead. You may use either or a mix of both. Enjoy!
- 1/2c uncooked quinoa
- small bunch of cilantro leaves, chopped finely (I was too lazy for “finely” hehe)
- 3 scallions or 1/2 red onion diced small
- 2 tomatoes, diced
- 1 cucumber, diced
- 2-3 green chilies minced (if you like it hot, otherwise omit)
- 1/4 tsp red chili powder (same as above)
- juice of 1 lemon
- 2-3 Tbs extra virgin olive oil
- black pepper
- 1/4c of crumbled feta cheese (leave out for vegan)
- 1/4c black olives
Rinse the quinoa in a strainer. Heat 1c water and 1/2c quinoa together in a small pot over med-high heat(I like to add 1 bay leaf and a little salt to the water). Cover. Once it comes to a boil, reduce heat to medium-low and cook for 10 minutes. Once the little pod splits from the side of the seed and curls, it is done. Fluff with a fork (remove bay leaf) and let cool slightly.
Mix together all the other ingredients in a large salad bowl. Add the quinoa to it, and adjust the seasonings. You can eat it immediately, but it will absorb flavors if you can let it sit for a little while in the fridge. I also prefer it cold.
Sending this to Make it with Mondays-Quinoa and Only Salads by Prathibha and Pari