Salads and Dressings

Salad Mixes & Mesclun (from our Groundswell Community Farm Cookbook)

Tom, Katie, and Sarah planting lettuce

Spicy mix, nicoise blend and our new Asian greens mix make for varied and easy salads. Spicy mix and the Asian greens are also good in stir-fries. Store in a sealed container or bag in the refrigerator.

Mustard Greens, cooked leaves without stems, 1 cup: 3.1 g protein, 7 g fiber, 5.6 g Carbohydrates, 8120 IU Vitamin A, 1.1 mg Vit. E, 67 mg. Vitamin C, 193 mg Calcium, 35 mg Magnesium, 2.1 mg Iron, 25 mg Sodium, 230 mg potassium.

Katie’s Rice Salad
Greens- spinach, spicy mix, arugula, etc.
5 medium carrots
5 green onions
2 Cups rice
Dressing of your choice
1 Cup lentils, optional
Feta cheese, optional
1. Cook 2 cups rice with 4 cups water. Cook lentils separately 1-cup lentils to 1 .
cups water.
2. Wash and cut your greens, grate the carrots and chop the green onions. Then
make a dressing of your choice, or follow the dressing recipe below.
3. I like to make these salads individually at the table. I spread a layer of greens,
then carrots and green onions. Then add the hot or cold rice and lentils and pour
the dressing on the top. I make a similar salad with hardier greens such as kale
that I mix ahead of time and always eat cold. That one is good with feta sprinkled
on top.
1/4 cup lemon or limejuice
2 T. vinegar of your choice (optional)
1/4 cup oil (I like sunflower because it
keeps well in the fridge)
1/4 cup chopped nuts of your choice
1 T. spices (tarragon, basil, etc)
1 T. Tamari or soy sauce
Stir it all together with a whisk or shake
it up in a jar.

Salad Dressings

Avocado Dressing
From New Recipes from Moosewood Restaurant
1 large or 2 small ripe avocados, peeled pitted and chopped
1/4  cup vegetable oil
1/3-cup fresh lemon juice or cider
pinch of cayenne
salt to taste
1 garlic clove, pressed
1/2 t ground cumin
3/4  cup water
1. In a blender or food processor, blend all the ingredients, except the water, until
smooth. Slowly add the water, blending, until the dressing has a soft mayonnaise-like
consistency. Chill 20 minutes before serving.
2. Store refrigerated, using a covered container to minimize discoloration. Avocado
dressing will remain fresh for two to three days.
L.D.’s Creamy Green Dressing
From New Recipes from Moosewood Restaurant
1-cup vegetable oil
2 T cider vinegar or lemon juice
1 t honey or 2 T apple juice
6 spinach leaves or 1/4 cup cooked greens
2 T chopped fresh parsley
1 t fresh basil
1 t fresh marjoram (1/4 t dried)
1/2 t salt
1 garlic clove, pressed
1-cup buttermilk (yogurt or sour cream can be substituted, but are more likely to
Note: Try other herbs, dill, tarragon, oregano, a dab of Dijon mustard or black pepper.
1. Blend all ingredients, except the buttermilk, for one minute. While the blender or
food processor is running, slowly pour in the buttermilk. As soon as the dressing
thickens, turn off the blender or the dressing will separate and become runny. It
should be thick and creamy. Chill at least 30 minutes so the flavors have a chance
to meld.
2. Refrigerated and tightly covered, it will stay fresh for up to a week. If the
dressing separates, re-blend.
Miso-Ginger Dressing
From New Recipes from Moosewood Restaurant
3 – 4 T miso
2 T grated fresh ginger
1/4 cup cider vinegar or 1/3 cup lemon juice
2 T dark sesame oil
1 cup vegetable oil
1/2 cup water
In a blender on low speed, combine 3 T miso, the ginger, vinegar or lemon juice and
sesame oil. Gradually add the vegetable oil in a thin, steady stream until thoroughly
mixed. Then, very slowly add the water until the dressing is thick and creamy. Taste.
If a richer flavor is preferred, blend in an additional tablespoon of miso.
Miso-ginger dressing will keep almost forever stored in the refrigerator. If the
dressing separates, re-blend.
This entry was posted in Arugula, basil, carrots, green onion, parsley, salad greens, spinach. Bookmark the permalink.

One Response to Salads and Dressings

  1. Tom Cary says:

    Looks wonderful and the salad is ready!!

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