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
Sometimes you want something fresh and crunchy to go with your meal. Sometimes you realize you need an extra dish to fill up the tummies. Or maybe you want to boost the protein in a vegetarian meal. Maybe you need something fast and simple. Kosambari fits the bill. Its basically an indian salad, but don’t think about iceberg lettuce and heavy creamy dressings. This is very light and healthy. If you thought you cannot eat raw legumes, think again.
- 1/4c split moong dal soaked for 30 min – 1 hour
- 1-2 carrot shredded
- lemon juice
- coriander leaves
- coconut oil (or any)
- mustard seeds/saasve
- 1-2 green chili minced
- curry leaves/karive soppu
Soak the moong dal for at least 30 minutes- 1 hour. It should have not have a hard center. You can use hot water to speed the process (I think this is better in a cold climate). Shred the carrot. Prepare the other ingredients.
Heat oil and pop the mustard seeds, then add green chilies and curry leaves and sizzle them. If you want you can add moong dal to this and stir for a minute. Or simply pour the seasoning over the dal, carrot. Add salt, lemon juice, and coriander leaves to taste.
Traditionally, this would have grated coconut (as almost everything in Kannadiga cuisine does!) but I didn’t have any.
Also you can add finely chopped peanuts/groundnuts.
Instead of lemon juice, add a tiny bit of grated ginger.
If you do not want the added oil, you can skip the tadka/oggarne (but still add the green chilies, raw).
This is my entry to Hearth and Soul and Tasty Tuesday.
We all know that kale is really good for you… There is even a blog called 365 days of kale– totally worth checking out! Recently I came across the ANDI score which stands for “aggregate nutrient density index” which are determined by evaluating micronutrients including vitamins, minerals, phytochemicals, antioxidants and more. Guess what gets their top score (1000)? Kale! Along with collard, mustard, watercress and turnip greens.
Anyway, this is something I may not have made because I was afraid of raw kale (there, I admit it!) had it not been for a sample I tasted at Whole Foods. I was surprised at how good it was! So instead of buying it there, I wanted to make it at home. Its very simple too. The lemon is key, as I think thats the flavor that really shines through.
- 4-5 big kale leaves, stems removed
- 1/2 green pepper (or orange or red)
Aren't avocados pretty?
- 1/4 red onion
- 1 roma tomato
- 1 cucumber
- 1 avocado
- 1-2 green chilies
- 1 lemon, juice
Wash the kale and begin tearing the leaves into very very tiny pieces. You could chiffonade them, but I think doing this by hand is better because you WANT to crush the leaves in order to tenderize them and so they absorb the other flavors. Chop all the veggies rather small. In a bowl, mash the avocado and the juice from one lemon and a little salt. To this add the green chilies, mix, then add the kale. Kinda mash the avocado mixture with the kale leaves. You could do this by hand, but I just used a fork since I had already bruised the leaves when tearing them. Next add the rest of the ingredients (cucumber, tomato, green pepper) and check to see if it needs more salt or lemon juice. Leave it to rest in the fridge for at least half an hour. Then enjoy.
We had this with vegetable cutlet style “veggie burgers” and sweet potato oven “fries”. I have also made 2 more recipes using kale recently. Will be posting those soon!
Sending this to Dr Laura’s Tasty Tuesdays.