Salad Dressing

I’m not sure about you, but I still can’t get enough of the fresh greens. Though Farmer Elizabeth has informed us the beetles are loving the spicy lettuce mix…that’s okay. My taste buds have informed me that the warmer weather has been making the lettuce mix really spicy the last 1-2 weeks. Ask our knowledgeable and friendly farmer to find out why the weather changes the taste of vegetables. With the increasing warm weather, I am continuing to indulge in my weekly lettuce binges, and am now adding more fresh vegetables for nutrients, color, texture and variety. Hooray for carrots (vitamin A), baby beets (high in folate when sliced raw) and pea pods (vitamins A, C and K).

Below is the Honey Balsamic Vinaigrette dressing that is my family’s favorite. I have recently tried it substituting Maple Syrup (the extra dark bought from Fat Moon), which was delicious! When using the maple syrup, a little more dried mustard is needed because I find the maple syrup is not as viscous as the honey.

 

Honey (or Maple Syrup) Balsamic Vinaigrette Dressing

2 tablespoons (local) honey/maple syrup

2 tablespoons (good) balsamic vinegar

¼ cup olive oil or extra virgin olive oil

salt and pepper to taste

½ – 1 tsp dried ground mustard powder (acts as an emulsifier, which helps keep the oil and vinegar from separating)

Mix well and serve.

 

Culinary Tip: use a salad spinner to help dry off the salad leaves – this helps the salad dressing to adhere to the greens!

Fun Fact: Vinaigrette is just a fancy way of saying the salad dressing contains oil and vinegar. Italian dressing is just a variation of a vinaigrette.

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