Salads are a MUST make dish this week here in Northern California. There is a heat wave coming through pushing us up into the triple digits for several days. Today is gorgeous and so we are taking advantage of this mild weather and heading to the Farmer's Market tonight for some dinner and fun. Yesterday I made a big batch of honey balsamic vinaigrette in preparation for the heat and the many salads I have planned to make. My kids always gobble up their greens with this sweet and tangy dressing. Also a great drizzle for roasted potatoes, veggies, chicken, etc. I think we all need a good go-to balsamic vinaigrette recipe. I hope this one makes it into your kitchen soon.
Summer Salad with Homemade Honey Balsamic Vinaigrette
-9 ounces fresh greens (I used 3 ounces each of: dinosaur kale, arugula, and baby spinach)-1 1/2 cups peeled and chopped apple
-1 cup chopped cucumber
-2/3 cup diced red onion
-2/3 cup chopped sweet orange pepper (I like the gypsy variety)
-1/4 cup raw pumpkin seeds
-Fresh herbs for garnish (I used parsley and tarragon)
-1/2 cup balsamic vinegar
-3 tablespoons local honey (vegans sub with 3 tablespoons coconut nectar and maybe a drop or two of stevia to your sweet preference, perhaps maple syrup would work as a sub too)
-3/4 cup extra virgin olive oil
-1/2 teaspoons salt
-1/2 teaspoon garlic granules
-1/2 teaspoon onion granules
-1 teaspoon dijon mustard
1. To a blender, add in the vinegar, honey, salt, garlic grans, and onion grans. Blend on low for 10 seconds.
2. Keep the blender running on low and drizzle in the oil very slowly.
3. Then add in the mustard. Blend on medium-high for 10 seconds.
4. Adjust salt and other flavors to taste.
*I've included two links above to the products I use. I buy them in town, but I wanted to give you an example of what I am using.
Shared on: Raw Foods Thursday, Wellness Weekend Fat Tuesday