1/2 cup fresh herbs (chives, basil, cilantro, parsley)
a clove or two of peeled garlic
a Tbs or 2 of good olive oil
2 or 3 Tbs of citrus juice (lemon, lime, orange)or vinegar
a Tbs or 2 of water
a tsp of honey
salt and pepper, to taste
Choose a combo that sounds delish to you, put it all in the blender and process until smooth. The herb you choose becomes the flavor star here.
Oil-Free Blender Dressing:
1/2 cup of nuts (cashews, almonds, walnuts, pecans, hazelnuts), tahini or avocado
1/2 cup any vinegar you like or citrus juice (orange, lemon, lime)
Extras, as you like:
fruit (tomatoes, frozen or fresh berries, peaches, plums)
flavorings that you like (mustard, garlic, onion, shallots)
tiny touches: honey, salt and pepper
Blend all together until smooth.
Mason Jar Dressing:
Combine the ingredients in a pint-sized jar, put on the lid, and shake (with a smile!).
french: garlic, dijon, wine vinegar, olive oil, salt and pepper
lemon: olive oil, lemon juice, salt and pepper (+ any chopped herbs)
balsamic: olive oil, balsamic, maple syrup, mustard, salt and pepper
orange: olive oil, apple cider vinegar, orange juice and zest, pinch of cinnamon and salt
asian: tamari (soy sauce), garlic, grated ginger, sesame oil, honey, tahini, curry powder, salt and pepper
And don’t forget to eat your flowers! Nasturtiums, violets, marigolds, chamomile, lavender, lilac, roses, borage - all make salads SO pretty, and, believe it or not, are great for your insides. I love picturing flowers in my tum. Silly, I know, but it makes me happy.