Monday, May 14, 2007

Rainbow Garden Salad

I'm enjoying the early spring produce from my garden so much! A pair of kitchen shears, a colander, and my salad spinner are kept in a convenient place, as I am using them daily for garden greens. Only the tomatoes are store bought, and compared to the fresh flavor of the garden greens --- are not too delicious in comparison. They add color and nutrients, though, so are added right in there with the greens, radishes, violas, and fresh herbs. A salad like this deserves a dressing that is just as fresh. I enjoy having the flavor of the produce as 'key' rather than 'carrier' to the dressing. A vinegar dressing is so heavy and overpowering in comparison to the garden greens. Instead, I enjoy homemade salad dressings made with lemon juice. The lemon juice adds acid, yet doesn't overpower the delicate greens. Here's my recipe for "Emerald Dressing". I hope you enjoy it as much as our family does.


Emerald Green Dressing


*This is my all-time favorite dressing for salads and raw veggies!


1 cup water
1 cup cashews (rinsed)
2 Tbsp. chives
1 tsp. garlic powder
1 Tbsp. Italian dressing
1/2 Tbsp. parsley (dried) or doubled fresh
3/4 cup pineapple juice concentrate
1 lemon, juiced
stevia or maple syrup to taste


Blend all ingredients together in blender until smooth and creamy. Adjust seasonings to taste.


*I usually substitute cilantro for the parsley and add the entire bunch! I love cilantro and it makes such a beautiful green color and fresh flavor!

3 comments:

  1. I am printing out a copy to try. Thanks for sharing.

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  2. This recipe sounds great. The picture of the salad was beautiful.

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  3. How a chef presents a dish is paramount to its quality. You've done *well*! Gorgeous salad!!

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