|
Ingredients
1 garlic clove minced 1 Tbsp whole grain mustard ¼ cup finely chopped red onions 2 Tbsp balsamic vinegar 3 Tbsp olive oil ½ Tsp salt ¼ Tsp black pepper 3 peaches pitted and diced 2 pints cherry tomatoes or grape tomatoes halved 2 cups baby arugula 1 Tbsp chopped parsley 1 Tbsp minced chives ¼ cup chopped almonds (optional) ¼ cup crumbled feta Preparation 1. In a large bowl, whisk together the garlic, mustard, onions, balsamic vinegar, olive oil, salt and pepper. 2. Stir in the peaches and tomatoes. Let them marinate for 10 minutes. 3. Stir in the arugula, parsley, chives, almonds (if using) and feta. 4. Serve. 5. If leftovers, keep the salad in an airtight container in the refrigerator up to 3 days. If you’re planning to save part of the salad, don’t add all of the arugula. That will keep it from wilting. Stir in arugula when you are planning to eat the salad
0 Comments
Ingredients
Directions 1. Heat olive oil in a large skillet over medium-high heat. Sauté onion and garlic in oil until tender. 2. Add mushrooms and fry until they begin to shrink, about 3 to 4 minutes. 3. Toss in spinach and sauté, stirring constantly for a few minutes, until spinach is wilted 4. Add vinegar, stirring constantly until it is absorbed, then stir in white wine. 5. Reduce heat to low and simmer until wine is almost completely absorbed. 6. Season with salt and pepper to taste and sprinkle with fresh parsley. Serve hot. Ingredients 1 cup fresh blueberries 2 tbsp maple syrup 3 tbsp balsamic vinegar 1 tbsp lemon juice 1/2 tsp salt 1/4 cup olive oil Instructions
Ingredients
6 cups mix of baby greens or fresh baby spinach 2 cups strawberries, hulled and quartered 4 oz crumbled blue cheese or goat cheese ½ cup chopped nuts, toasted or not Balsamic Vinaigrette Dressing 2 tablespoons extra-virgin olive oil 2 tablespoons balsamic vinegar 1 teaspoon Dijon mustard 1 teaspoon pure maple syrup or honey ¼ teaspoon table salt ¼ teaspoon freshly ground black pepper Preparation 1. Combine the salad ingredients except the dressing in a large bowl. 2. Make the dressing. In a small bowl whisk oil, vinegar, mustard, maple syrup, salt, and pepper until well combined. 3. Pour as much dressing as you want over salad mixture and toss to combine. Serve immediately. Ingredients
INGREDIENTS
For the dressing
PREPARATION 1. Make the dressing. Combine all dressing ingredients in a blender or small food processor. Blend until smooth and creamy. Dressing will keep refrigerated in a covered container up to 5 days. 2. Make the salad. Put the arugula in a large salad bowl or a large serving platter. Top with the remaining salad ingredients and drizzle with 3 tablespoons of the dressing. Toss together gently. Serve with additional dressing on the side. Ingredients
For the Salad: 1 medium bunch curly kale washed and stems removed 1 medium delicata squash (can substitute butternut squash) 1 tbsp olive oil 1 large apple 1/2 cup raisins or dried cranberries Optional: 1/3 cup pecans or sliced almonds Salt and pepper For the Maple Balsamic Dressing:1/4 cup extra virgin olive oil 2 tbsp balsamic vinegar 2 tbsp pure maple syrup 1 tbsp dijon mustard 1 pinch salt and pepper or to taste Instructions
Ingredients
Directions
Add a protein to make this a main meal - chicken, pork tenderloin, flank steak, poached salmon, grilled shrimp.
INGREDIENTS
PREPARATION
Ingredients
Directions Combine all ingredients in a clean jar. Cover with lid, and shake until fully blended. Use immediately, or chill until ready to use. NB: This dressing is versatile. It isn’t just the perfect addition to lettuce. It can be added to a cold grain salad or even served over a tart fruit or slices of citrus. The sweetness of the dressing plays well with lots of flavors, but especially sharp, tart tastes. It is also ripe for customization. The recipe is a wonderful base for other combinations of oil, vinegar, and sweet syrups - different types of vinegar, such as rice vinegar, red wine vinegar, or apple cider vinegar. You could also substitute maple syrup or molasses for the honey called for in the recipe. |
Archives
January 2026
|