Category Archives: SALAD DRESSING RECIPES

BALSAMIC VINEGAR AND HONEY VINAIGRETTE   

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(Sorry, there’s no picture, but I forgot to take one. My bad!)

There is just something about building your own salad dressing that totally appeals to me. First of all, the frugal gal in me loves saving money whenever possible. Of course, I also love spending money, but that’s a subject for another time!

But when it comes to salad dressing, I’m completely in favor of spending good money on extra virgin olive oil, really great balsamic vinegar, top notch Dijon mustard, shallots, fresh lemons, fresh garlic, etc. etc. Because however much I spend on the ingredients, I am invariably going to come out ahead on both flavor and money spent if I build the dressing myself. Not that there aren’t good tasting salad dressing available in our local grocery stores. But like I have said many times before, who needs some of the ingredients in bottled dressing that have as many letters in their name as supercalifragilisticexpialidocious!  

But, supercalifragilisticexpialidocious, an adjective BTW, means extraordinarily good; wonderful. (Don’t believe me, look it up!) Whereas, some of the long, unpronounceable words in the ingredient list for bottled salad dressings, are not necessarily good for us. And believe it or not, I did some research on this subject. And I learned that my instincts regarding bottled dressing and other processed foods was spot on. So, what did I learn.

Bottled dressings are generally loaded with chemical and artificial additives which are considered by governmental agencies to be safe in small quantities. (Great! In small quantities, we should be OK?) That salad dressings are usually formulated using substandard cheap ingredients like low quality oil, contain more sugar or high fructose corn syrup than is necessary, way too much salt, and often include flavor enhancers. (Why would you need a flavor enhancer if really good oil and vinegar were part of the equation?) Anyway, I’m sure by now you understand why I make my own dressings. And speaking of salad dressing, this simple to prepare honey balsamic dressing is fabulous.

I have actually used it twice now on 2 different salads. Which, because I love each and every one of you, I am also going to share the salad recipes with you at the bottom of this post. Plus, recipes for my super simple way to fix Oven Roasted Beets and the best Sweet and Spicy Glazed Pecans you will ever taste!You’re welcome!

Well, that’s it for today. It is still terribly smokey here from regional wildfires. The weathercaster has promised a 90% chance of rain for tomorrow, so I am keeping my eyes and fingers crossed.   

On a serious note, please remember to vote in the upcoming election. We are truly at a crossroads here in America. Our democratic way of life seems to be slowly eroding. So, please do your part and vote. It’s the least any of us can do.

And as always, peace and love to all.

2 T. honey

1 tsp. fresh lemon juice

1 T. Dijon mustard

½ tsp. fine sea salt

freshly ground black pepper

rounded ¼ tsp. granulated garlic  

¼ c. good balsamic vinegar

¾ c. extra virgin olive oil

Whisk or shake together. Store in fridge. Bring to room temperature before using.

Salad Recipe #1

Balsamic Vinegar and Honey Vinaigrette dressed greens with Oven Roasted Beets, Sweet and Spicy Glazed Pecans, crumbled feta cheese, and red onion

4-5 c. chopped romaine

1-2 c. mixed greens

½ c. chopped red onion

1 c. Oven Roasted Beets, diced

¾ c. crumbled feta cheese

½ c. Sweet and Spicy Glazed Pecans, or more to taste

Balsamic Vinegar and Honey Vinaigrette, to taste

Place the romaine, greens, red onion, beets, feta cheese, and pecans in a large salad bowl. Add just enough dressing to coat the veggies. Serve immediately.

Salad Recipe #2

Broccoli Salad with Balsamic Vinegar and Honey Vinaigrette and Sweet and Spicy Glazed Pecans  

4-5 c. chopped fresh broccoli

⅓ c. finely chopped red onion

3-4 T. Balsamic Vinegar and Honey Vinaigrette

½ – ¾ c. Sweet and Spicy Glazed Pecans

Place the broccoli in a mixing bowl. Add red onion and enough vinaigrette to coat the veggies. (You don’t need a lot of dressing.) Stir in the pecans and serve immediately.

SWEET AND SPICY GLAZED PECANS:

½ c. powdered sugar

¾ tsp. kosher salt

scant ½ tsp. cayenne pepper

4 tsp. water

2 c. pecans halves

In a medium sized bowl, whisk the powdered sugar, kosher salt, cayenne pepper, and water together.  

Add the pecans and stir until the nuts are evenly coated.

Transfer the pecans to a parchment paper lined baking sheet and arrange in a single layer. Make sure the nuts are evenly spread out. (If they are clumped together, they won’t cook evenly). Scrape out any remaining glaze from the bowl and drizzle over the nuts.

Bake in a pre-heated 350-degree oven for 14-15 minutes, or until the pecans are caramelized and the caramel on the baking sheet is a rich brown color. (The nuts around the edges will darken first so watch closely so they don’t burn.)

Remove from oven and immediately slide the parchment paper off of the hot baking sheet. (This stops the nuts from continuing to bake.) Allow the pecans to cool completely. Once cool, remove the pecans from the parchment, breaking apart any clusters if necessary, and store in an airtight container for up to two weeks.

Note: If the nuts are sticky after cooling, that means the glaze coating is not fully cooked. Pop them back in the oven for a few minutes and let cool again.

OVEN ROASTED BEETS

beets (your choice of color)

extra-virgin olive oil

fine sea salt

Preheat your oven to 375-degrees and line a rimmed baking sheet with parchment paper. Scrub the beets really well under running water. (No need to peel the beets at any point).

Slice off the base and pointy end of each beet. Cut the beets in half. Then slice the halves into half rounds ½ to ¾-inch thick.

Place the beet pieces on the prepared baking sheet. Drizzle with just enough olive oil to coat the pieces, then arrange in a single layer across the pan. Sprinkle the top side of each piece with a bit of salt.  

Roast for 30 minutes on the first side. Then flip and bake the second side for about 15 minutes. When done, you should be able to easily cut into each piece with a paring knife.

Remove from oven and either eat immediately, store in your fridge for a couple of days, or freeze for later use. (Cooked beets freeze beautifully BTW.)

Great as a side veggie or as a great addition to salads.     

     

DILLY BUTTERMILK DRESSING OR DIP  

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I always make my own salad dressings and dips. Even when we are in our trailer. I used to buy dressing for our trailer trips, but they just weren’t as good as homemade, plus they contained all kinds of weird ingredients. And yes, OK, bottled dressings do last for months when refrigerated, and it is easier just to grab a bottle out of the fridge than to juice a lemon or mince a clove of garlic. But considering that you can build a dressing to go specifically with whatever salad you feel like serving and save money at the same time, I feel no consideration should be given at all to which way you should proceed. Homemade dressings taste better, are cheaper, contain less chemicals, and can be built to order. Enough said!

So, the other evening when I planned to serve us a big old chef salad for dinner, I decided to try this dressing recipe from the onceuponachef.com site. I love this site BTW because I think that Jenn is a wonderful cook, and I know I can count on her recipes to be fabulous. I often make a change or two here and there, but then, that’s just what I do. (I simply can’t help myself!)

Anyway, this dressing turned out to be perfect on the chef salad. And I loved the dill. At first, I was a bit hesitant to use as much dried dill weed as directed. But it was the perfect amount. I did use only 1 garlic clove instead of 2, but that’s just because I prefer a subtle garlic flavor. Which brings me to a point of interest when it comes to fresh garlic.

Garlic is a potent ingredient. So, a little bit goes a long way. Garlic cloves are made up of small cells, each of which is filled with a pungent, sulfur-based liquid. The finer you chop a garlic clove, the greater amount of juice you release. And the more juice, the hotter the flavor. So, roughly chopping a garlic clove produces a much milder garlic flavor than grating the same size garlic clove with a microplane. I do both. For most recipes I mince garlic. If I am in a hurry or want a stronger garlic presence, I use my microplane. But in any case, I do not use that stuff that comes in a jar. (For more information on garlic than you ever wanted to know, go to my recipe for Tahini Lemon Salad Dressing.)

Well, there’s not much more to say about this dressing except that it is very easy to prepare and can also be used as a wonderful dip for crudité (pieces of raw vegetables such as celery or carrot sticks served as an hors d’oeuvre). (Don’t you just love cultured words such as crudité and hors d’oeuvre for something as unsophisticated as cut up celery and carrots before dinner?)

So, if you will please excuse this bibliophile, I am off to peruse the latest tome by Barack Obama.

Peace and love to all.   

Oh, I almost forgot to tell you about my latest “ah ha” moment when it comes to green salads. We love romaine and other lettuce greens, but they don’t have as much crunch as we would like. So, just a couple slices of green or red cabbage cut into very thin strips does the trick. And for my husband, the none-lover of cruciferous vegetables, he doesn’t even notice the cabbage. Yea me!

½ c. sour cream

½ c. buttermilk

¼ c. mayonnaise

2 tsp. fresh lemon juice

1 garlic clove, finely minced

1 tsp. kosher salt

freshly ground black pepper

1½ tsp. dried dill weed

¼ c. finely chopped fresh chives

couple dashes hot sauce, optional (I use Frank’s RedHot)

Whisk all together and store in a covered container in your fridge.

   

MEDITERRANEAN BROWN BASMATI RICE SALAD

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I often make extra brown rice just so that I can do something fun with it for a future meal. And the other evening was no exception. Mr. C. wanted to grill steak, so I decided to put the leftover rice waiting patiently for me to do something exciting with it, to good use. But what to do with it? Since it’s summer, I decided to use the rice in a salad. So, I went on-line looking for the perfect salad recipe that contained rice. And as luck would have it, I found this somewhat adapted recipe on the aheadofthyme.com site. I changed things up a bit because I didn’t have all the ingredients called for. I also added more olive oil to the dressing and used my already cooked brown basmati rice instead of cooking up some regular brown rice as directed in the original recipe. Which BTW, I am not going to be using from now on. (To read all about why I am going to refrain from serving regular brown rice any longer, take a quick gander at the information I provided below.) But for now, back to this salad recipe.  

First thing I need to state emphatically, is that this salad is absolutely delicious. We both loved it and it is so very easy to prepare. Plus, the salad needs to be made ahead of time to allow the flavors to get to know one another before being devoured. So, easy to prepare, should be made ahead, tastes amazing. Nothing there not to like!   

So, perfectly grilled steak and this salad made for a great meal enjoyed on our east facing outdoor table. Shade, good food, and a view of the Cascade Mountains and Port Susan Bay made for a very pleasant meal. Of course, the before dinner martini Mr. C. built me didn’t hurt either. Nor did his wine with dinner.

But the real star of the show was this salad. So, I hope you give this recipe a try. And please do read below about brown rice. I don’t know about you, but there is enough poison going around in the form of societal hate, racism, gun control issues, women’s rights pejoration, etc. without inadvertently and unknowingly adding inorganic arsenic to our diet. Just sayin’!

And just because I know you were wondering; brown basmati rice is a lot tastier than regular brown rice. And, this is important, so read carefully – in my humble opinion, brown basmati rice is a perfect replacement for plain old white rice. It is not chewy like regular brown rice. So, it can replace white rice in any of your favorite recipes and no one will be the wiser. In other words – brown basmati rice rocks!

Well, that’s all the news for today. Mr. C. has a gig in Oak Harbor on Whidbey Island this evening. As the crow flies, we are talking about 12 miles from our home. However, because of all the surrounding water, the driving distance is about 60 miles. And not a 70 mile an hour highway to be had. But it is worth the drive. Listening to great jazz (Herding Katz Jazz Nonet) with some of the best players around while eating Southern BBQ at Orlando’s. (Again, some of the best around.) Life just doesn’t get much better. Plus, it’s Friday. And even if I have been retired for 20 years, Friday night is still super special. May you too have a super Friday night. And a great weekend.

Peace and love to all.

3 T. extra virgin olive oil

2 T. fresh lemon juice, or more to taste

1 lg. clove garlic, finely minced 

¼ tsp. dried oregano

½ tsp. fine sea salt

freshly ground black pepper

2 c. cold cooked brown basmati rice (see recipe below)

2 c. baby spinach, roughly chopped  

1 c. cherry or grape tomatoes, sliced in thirds   

½ c. diced cucumber or 1 lg. rib celery, diced (or both, why not?)

¼ c. thinly sliced red onion

⅓ c. sliced kalamata olives

⅓ c. crumbled feta cheese

Whisk the olive oil, lemon juice, garlic, oregano, sea salt, and pepper together in a small bowl.

Gently stir the cooked rice, spinach, tomatoes, cucumber or celery, red onion, kalamata olives, and feta cheese together in a salad bowl. Pour on the dressing, stir gently, and refrigerate until ready to eat.

It’s best to let this salad happily sit covered in your fridge for at least 1 hour before serving. Perfect as aside dish or as the main course.  

RICE COOKER BROWN BASMATI RICE

1 c. long grain brown basmati rice*

2⅓ c. water

1 T. unsalted butter

½ tsp. kosher salt

Wash the rice to remove excess starch and use a colander to drain well. Add the rice, water, butter, and salt to the rice cooker and stir to combine. Select the brown rice setting on your rice cooker. Once finished cooking, fluff before serving.

*Brown Basmati Rice

Most types of rice, particularly white rice, have a high glycemic index. Basmati rice, however, is much lower on the scale. With a glycemic index between 50 and 58, basmati rice is a low to medium glycemic index food. If you have diabetes, small portions of basmati rice can be a part of your healthy diet.

In addition to a lower glycemic index, basmati rice contains a significant amount of fiber. A higher intake of dietary fiber can help to reduce the risk of developing Type 2 diabetes. Or if you have diabetes, when eaten in moderation, it doesn’t cause sugar spikes as much as regular white rice. In addition, the fiber in basmati rice is soluble, meaning it adds bulk and helps move waste along the digestive tract.

Eating whole grains like brown basmati rice is linked to a lower risk of heart disease. Whole grains help to reduce blood cholesterol levels. They also help to reduce the risk of high blood pressure, a risk factor for heart disease.

While both white and brown versions of basmati rice provide vital nutrients, brown basmati rice contains more fiber, phosphorus, zinc, and B vitamins. Brown basmati rice is also lower on the glycemic index. Brown basmati rice from California is also the lowest in arsenic. Arsenic?

Arsenic in Brown Rice

According to consumer Reports “Brown rice has 80 percent more inorganic arsenic on average than white rice of the same type. Arsenic accumulates in the grain’s outer layers, which are removed to make white rice. Brown basmati from California, India, or Pakistan is the best choice; it has about a third less inorganic arsenic than other brown rice.

Rice that’s grown organically takes up arsenic the same way conventional rice does, so don’t rely on organic to have less arsenic.”

  

TAHINI LEMON SALAD DRESSING

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OK, yet another salad dressing recipe. I simply can’t help myself. I love salad, so I am always on the lookout for salad dressing recipes that are easy to prepare and just a bit different. So, when my dear friend Jim lent me his copy of The Complete Diabetic Cookbook, one of the first recipes I decided to try was this one. And boy am I glad I did. Absolutely delicious.

Now one thing I want to discuss with you is the use of fresh lemons over that stuff that comes in a bottle. You simply cannot get the same fabulous real lemon flavor from something that has been processed and then sits for God knows how long on a shelf in the grocery store and then once opened, in your refrigerator. I do realize, that using bottled lemon juice takes less effort than extracting the juice from the real thing. But not that much less effort. Not enough to justify using an inferior substitute. (In my humble opinion!) So, to help you continue using real lemons or for those of you I have successfully guilt tripped into starting to use real lemons, visit my recipe for Simple Italian Vinaigrette for my super easy way to get more juice from lemons. (At least this method works great for me.)

Now let’s talk about garlic. Again, use the real thing. Here’s why.

According to Alex Delany for bonappetite.com “Having a tub of pre-minced garlic in the fridge seems like a smart move. If you need a hit of garlic and don’t have any, it’s there. Pop the lid, scoop some out, and throw it in your braise. But if you open the doors of our fridges (or step into the walk-in of our Test Kitchen), you won’t find pre-minced garlic anywhere. That’s because we don’t think you should be using pre-minced garlic at all.

This might sound like we’re on a high horse, preaching some gospel of food snobbery. We’re not. We’re serious about this. Allow us to explain.

The minute you slice, crush, grate, or chop garlic, the flavor starts to change. Garlic develops strong, bitter, sharp flavors when the cell walls of the bulb are broken. This is a defense mechanism, like deflecting a valid critique of your character by turning it into a joke. When this sharp flavor develops and then sits, it becomes more unpleasant, which is exactly what’s happening in that jar of minced garlic. The more it hangs around, the less it tastes like the sweet, spicy, assertive garlic we know and love.

Also, pre-minced garlic is actually not just garlic. These containers of garlic have added ingredients, like citric acid and phosphoric acid, to help stabilize the garlic as it sits on grocery store shelves. And, as another stabilization technique, most brands will pasteurize the garlic, heating it to kill any unwanted microorganisms. This sounds like a good thing in terms of food safety, but when it comes to fresh ingredients, we like ours to be alive. There’s more vibrance and flavor in a freshly peeled clove than there is in a pasteurized garlic cube.

Real talk: This supposed product of convenience isn’t really saving you much time at all. If you needed 3 cups of garlic for the largest batch of pasta sauce you’ve ever made, sure, we get it.

But really, we don’t mince garlic all that much after all. Chopped garlic is a pain in the ass. We co-sign techniques like smashing cloves with the flat side of a knife or grating garlic with a microplane, both of which take very little time.

Grocery store minced garlic is a food product of convenience that is just not that convenient—and certainly not that tasty. At this very moment, pre-minced garlic is 0-2 in our book. Fresh garlic? That stuff remains undefeated.”

Now, I know. Why saddle you with all this information when you are just trying to get healthy, decent tasting meals on the table. I get it. I’ve been there. But using real lemons and garlic that you squeeze or mince/grate yourself, is going to make the dishes you prepare just that much better. And always remember, I really am on your side.

Well, that’s enough blather for today. Mr. C. has just left for an afternoon gig followed by a rehearsal this evening. With no time in between to have dinner at home. So, I have the afternoon and evening to myself. I plan to do some reading, then maybe take a nap, followed by some more diving into my book. I am currently reading the Maisie Dobbs series by Jacqueline Winspear. Delightful!

As always, peace and love to all.

3 T. fresh lemon juice

2 T. tahini

1 T. water

1 garlic clove, finely minced

½ tsp. kosher salt

freshly ground black pepper

¼ c. extra virgin olive oil

Whisk all together. Serve over mild flavored greens.

      

ITALIAN DRESSING WITH PARMESAN

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I know. I am always posting salad dressing recipes, but what can I say, I get bored easily. And I am always seeking lovely salad dressing recipes that are easy to build. And seriously, salad dressing prep can’t get much easier than this emulsion based on a Robert Irvine recipe. And oh my, is this dressing delicious. Perfect with just a simple selection of greens, like romaine, spinach, and arugula.

So, if you too are a salad lover but don’t want to spend very much time preparing the perfect salad dressing, give this beauty a try.

Peace and love to all.

5 tsp. red wine vinegar

1 sm. garlic clove, roughly chopped

¼ tsp. kosher salt

freshly ground black pepper

3 crushed red pepper flakes, or more to taste

1 T. finely grated Parmesan

¼ c. extra virgin olive oil

Whirl all the ingredients together. (When making this dressing, I use my Waring Commercial Pro Prep Chopper-Grinder by Cuisinart. See a picture and read all about this fantastic appliance under Creamy Caesar Salad Dressing.) (And no, this is not a paid political announcement.)

 

CREAMY ITALIAN SALAD DRESSING WITH 2 CHEESES

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There are just so many great salad dressing recipes out there, and so many lovely greens to dress with these marvelous dressings, that I am almost hesitant to provide you with yet another way to serve up a damn delicious dinner salad. But I’m going to do it anyway! Because I made this dressing the other evening and it was really, really good. Then I used it on another salad a couple of days later and it was even better. So, I had to share it with you. Just chop up some greens, slather on a bit of this dressing, and prepare to love the heck out of your salad. Enough said!

As always, peace and love to all.

6 T. extra virgin olive oil

¼ c. mayonnaise

2 T. sour cream

2 T. white wine vinegar

½ tsp. granulated garlic

½ tsp. dried oregano

½ tsp. celery salt

¼ tsp. granulated onion

freshly ground black pepper

pinch granulated sugar

pinch dried thyme

1 T. chopped fresh parsley

2 T. finely grated Parmigiana Reggiano cheese

2 T. finely grated pecorino Romano cheese

Whisk or shake all the ingredients together. Taste and add kosher salt if desired. Store in refrigerator.   

ITALIAN PARSLEY AND FRESH BASIL VINIAGRETTE  

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You know I am always looking for new salad dressing recipes to bring an ever-changing flavor sensation to our otherwise tedious adherence to salads that begin by adding romaine and arugula to a salad bowl. But don’t get me wrong. We love green salads. But, whereas many refrigerators contain several flavors of bottled salad dressing from which to choose, our refrigerator only contains the remnants, if any, of the last salad dressing I prepared. So, the dressings I make had better be pretty darn delicious.

So, the other day I went looking for a salad dressing recipe that possibly contained a new, and perhaps completely unheard of salad dressing ingredient. I didn’t find one. But what I did find was this fabulous recipe straight from Jenn Segal’s blog onceuponachef.com. There were no new and exciting ingredients to be found in the recipe. Not a single ingredient that I had never used before in a salad dressing. But, for whatever reason, I was drawn to the recipe. Not only because it was easy to prepare, but because the ratios looked a little off to me. I know that sounds strange. But a full cup of fresh parsley? That seemed like too much to me. But I trust Jenn. I have messed with enough of her recipes to feel comfortable that she and I think a lot alike when it comes to food. So, I made the vinaigrette exactly as written. And I am here to tell you, this recipe makes for one absolutely delicious salad dressing. So, thank you Jenn for another wonderful recipe.

Well, that’s it for today. Sorry for no picture, but a picture of salad dressing in a bottle is not my idea of something that would pique your interest.

We’re staying home today because we had snow again last night, and the roads are a bit dicey. Not to mention our steep driveway. Mr. C. just finished shoveling it, but I’m not going to sit in a car, going backwards down a steep and not terribly wide bit of concrete. And should we not be able to stop the car at the bottom of our driveway, after crossing the road we would find ourselves backed into a fairly deep ravine. So, I’m not going anywhere! I’m staying in the safety of our warm and cozy home. And do a bit of recipe research. (As if I don’t do that every day anyway!) But forced confinement makes it all that much easier to justify spending hours on my computer.

Peace and love to all.  

1 c. loosely packed fresh Italian parsley leaves

1 c. loosely packed fresh basil leaves

2 cloves garlic, peeled

¼ tsp. dried oregano

¼ c. red wine vinegar

¾ c. extra virgin olive oi

1½ tsp. honey

¾ tsp. kosher salt 

freshly ground black pepper

Whirl everything in a food processor. Store in the fridge.

   

MEDITERRANEAN QUINOA SALAD

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I love salad. And when salads like this one contain grain (quinoa is technically a seed though usually classified as a whole grain), I feel super proud of myself when the dish turns out not only delicious but very, very healthy. If you aren’t already familiar with quinoa, be advised that it is a good source of plant protein and fiber. One cup of cooked quinoa provides about 8 grams of protein and 5 grams of fiber. Quinoa is also naturally gluten-free and can be eaten safely if one has gluten intolerance such as celiac disease.

Quinoa is also a good choice for diabetics. Foods high on the glycemic index are associated with causing blood sugar spikes. So, people with diabetes should choose foods rated at medium to low on the glycemic index. A glycemic index of 55 or below is considered low. Quinoa has a glycemic index of around 53, meaning it won’t cause as dramatic a spike in blood sugar because it contains fiber and protein, both of which slow the digestion process.

Now, what I haven’t mentioned so far, is that quinoa is like a sponge. It absorbs the flavors of whatever dressing or sauce you are using. In this case, the simple olive oil and lemon dressing seems to just melt into the quinoa. So, along with all the other lovely ingredients, this makes for one tasty salad. And a perfect side dish for almost any fairly simple meat preparation.

I served this salad last evening with Baked Rack of Lamb with a Savory Topping. (Recipe to follow in the next couple of days.) And since the salad contained both a grain and lots of veggies, a third dish was not required. Which I always appreciate, because you know how lazy I’m getting in my golden years. And of course, it didn’t hurt that the salad had been very easy to prepare.

So, I hope you make this salad soon. It truly is yummy. (And super healthy!)

As always, have a grand time in your kitchen. Play with your food. And endeavor to make mealtime as pleasant as possible. And remember, good food doesn’t have to be fancy. And this salad proves that point perfectly. It’s not a bit fancy. Perfect for the likes of Mr. C. and me!   

Peace and love to all.

½ c. uncooked quinoa (I used Bob’s Red Mill Tri-Color Quinoa for this salad)

1 c. water

2 T. fresh lemon juice

2 T. extra virgin olive oil

½ tsp. kosher salt

freshly ground black pepper

½ tsp. dried oregano

1 T. chopped fresh parsley

tiny pinch crushed red pepper flakes (like 5-6 flakes)

1 c. chopped baby spinach

1 tomato, chopped and seeded

¾ c. chopped English cucumber

⅓ c. diced red or white onion

½ c. sliced kalamata olives

½ c. crumbled feta cheese

Rinse and drain the quinoa even though the package might state that the quinoa has been pre-rinsed. (Pre-rinsed could mean it was given a very light spray of water insufficient to remove all the saponins.)

Place rinsed quinoa and water in a saucepan and bring to a boil. Reduce heat, cover, and simmer gently for 15 minutes. Remove from heat., remove lid, fluff with a fork, and let cool for at least 20 minutes. 

Meanwhile whisk or shake the lemon juice, olive oil, salt, pepper, oregano, and crushed red pepper flakes together.

In a medium bowl, stir the chopped spinach, tomato, cucumber, onion, and kalamata olives together.   

When the cooked quinoa is cool, add to the bowl, and gently stir in the dressing and crumbled feta. 

Serve immediately or let the salad chill in the fridge a couple hours before serving.

  

SIMPLE ITALIAN VINAIGRETTE

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Made this dressing last evening. Simple to prepare, and because I was feeling lazy, the only thing I had to mess with was the fresh lemon juice. No chopping onion or fresh garlic, etc. etc. And while I was juicing the lemon, I remembered that I hadn’t shared my new “trick” with you. So, today before I started writing up this post, I took a few pictures.

Now you know I don’t usually take an abundance of pictures. Because to my thinking, there is nothing worse than going to a blog and seeing at a minimum, 9 pictures of the same thing. I don’t have that kind of time. I just want a few choice words, then give me the darn recipe thank you, and let me be on my way! (And yes, I’m getting cranky in my old age!)

So, if you aren’t interested in getting more juice from your lemons, then don’t go all the way to the bottom of this post. But if you are intrigued by the shear idea of more juice per lemon, I’ll forgive you if you stop reading at this point and jump right to the juicy part of this post.

I assume you’re back now, so I’ll tell you how much we enjoyed this dressing on a simple salad of romaine, arugula, baby spinach, grape tomatoes, and sunflower seeds. We were practically fighting over the last little bits. (OK, not really, but every little bit of the salad was enthusiastically eaten.)

So, even if you have been making your own salad dressing since God was child, I think you will find this delicious dressing (compliments of Christina at thewholecook.com website with a couple minor changes by me) to be a great addition to your salad dressing recipe collection.

As always, have fun in your kitchen. And eat salads like they are going out of style. Veggies are good for us. And although green salads will never be my favorite dish to prepare, salads are still one of my favorite dishes to eat. So, you do the math!

Peace and love to all.  

¾ c. extra virgin olive oil

¼ c. red wine vinegar

2 tsp. fresh lemon juice

1 tsp. granulated garlic  

1 tsp. dried oregano

1 tsp. dried basil

¾ tsp. kosher salt, or more to taste

½ tsp. granulated onion

freshly ground black pepper

pinch crushed red pepper flakes

Place all ingredients in a covered jar. Then shake like crazy. Store in fridge.

How to get more juice from a lemon. (At least this method works for me!)

Cut the nub end off half a lemon.
Then cut off the rind. Be careful to cut off only the yellow part.
Place the cut end down in your lemon squeezer gismo. (At least, I believe that’s the technical name for this helpful tool.)
What’s left after you extract the juice.

I don’t know if I actually get that much more juice cutting off the rind. But I sure know my arthritic hands appreciate not having to squeeze the juicer as hard.

TUNA SALAD SALAD

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First an apology. I haven’t been posting as many new recipes these last few weeks because, well, I’ve been busy being Mrs. Santa. I’m sure most of you will fully understand. The rest of you, well, it’s easier to ask for forgiveness than it is to get permission. (Words to live by, BTW. Especially when it includes serving a cruciferous veggie at the Carr table!) But I digress….

The other evening both of us had just about eaten all the rich food we could stand. So, I suggested a simple salad. Mr. C. thought that was a good idea. And since Mr. C. is very fond of tuna, I thought a nice crunchy tuna salad would hit the spot. But Mr. C. is also enamored with a creamy salad dressing. So, I decided to mix up a ranch style dressing to slather on the greens. And boy was the salad good. Just what was needed.

So, if you too are a bit tired of rich food, give this salad a try. I promise it will be a nice change from leftover turkey or ham.

As always peace and love to all. And a special thank you to all of you who are fully vaccinated. Getting a covid shot is such an easy way to help stop the spread of this horrid disease. And for any of you who resent wearing a mask while grocery shopping or entering a restaurant, imagine that you were in the service industry and had to wear one every single moment you were at work.

It should be an honor to help stop the spread of this deadly pandemic. And a simple gesture like wearing a mask should not be construed as an attack on an individual’s freedom. But rather as a kindness shown to others to help keep everyone healthy.

HAPPY NEW YEAR

For the tuna salad:

⅓ c. light mayonnaise

1 tsp. Dijon mustard

2 tsp. fresh lemon juice

¼ tsp. seasoned salt

freshly ground black pepper

pinch granulated garlic

2 T. minced dill pickles or dill pickle relish

1 T. finely minced onion

½ c. finely chopped celery

1 can (5-oz.) water packed albacore tuna, drained

Mix all together.

For the dressing: (and yes, you need a bit of dressing for the greens, etc.)

½ c. sour cream (I use Mexican style)

⅓ c. buttermilk (I use Bulgarian style)

1 T. mayonnaise (I use Best Foods light)

1 garlic clove, finely minced

½ tsp. Worcestershire sauce

1 tsp. dried dill weed

1 tsp. dried parsley

¼ tsp. seasoned salt, or more to taste

freshly ground black pepper

Whisk all the ingredients together in a small bowl. Taste and adjust seasoning. Refrigerate until needed.

For the salad part:

romaine lettuce (or lettuce of choice)

any combination of the following: (or anything else that sound good)

cucumber slices, tomatoes, black olives, hard-boiled egg slices, grated carrot, pepperoncini slices, frozen peas (thawed and uncooked), sunflower seeds

To serve the salad, lay down a bed of greens and other assorted yummies on a dinner plate.  Dollop on a big old scoop of the tuna salad, then drizzle on as much or as little of the dressing as you like. That’s it! Tuna salad salad.