Green Salad & NW Blackberries & Dressing

 

• Dressing:
•  1/3 cup extra virgin olive oil
•  1/4 cup sherry or red wine vinegar
•  1 tablespoon Worchestershire sauce
•  1/2 cup sugar
•  1 clove garlic, minced
•  1/8 teaspoon freshly ground black pepper
•  1/8 teaspoon dry mustard
•  1/8 teaspoon onion powder
• 
  

 Salad Base:

    Mixed Greens/Butter/Arugula (You Choose)

    Chives/Red Onion chopped (You Choose)

    Almonds/Macadamia Nuts/Hazelnuts (You Choose)

    Goat/Feta/Gorgonzola Cheese Crumbles (You Choose)

    Freshly picked Northwest Blackberry/Raspberry/Strawberry/Blueberry (You Choose)

Balsamic Dressing

1/2 cup Balsamic Vinegar

6 Tablespoons Pure Maple Syrup

4 Tablespoons Olive Oil

2 Teaspoons Mustard

Raspberry Salad Dressing

1 cup Raspberries, divided
1/3 cup Raspberry Vinegar
Let stand 10 minutes, strain raspberries; discard seeds.
In food processor combine raspberry liquid with remaining ingredients except oil and remaining raspberries.
1/4 cup Sugar
2 tablespoons Dijon Mustard
1 tablespoon minced Shallots
1/2 teaspoon minced Garlic
1/8 tsp Salt & 1/8 teaspoon White Pepper
With machine running slowly pour in oil n a steady stream. Refrigerate, covered.
1 1/4 cups Olive Oil

Balsamic Vinaigrette

1 ¼ cups balsamic vinegar
1 ½ Tablespoons dark brown sugar
3 Tablespoons chopped garlic
1 teaspoon salt
1 ½ teaspoons freshly ground black pepper
3 ¾ cups olive oil


1. Beat the vinegar in a bowl with the sugar, garlic, salt and pepper until sugar and salt dissolves. Then beat in the oil by droplets, whisking constantly.
2. Store in the refrigerator until ready to use.

Buttermilk Dressing

1/3 c Buttermilk
3 T Mayo
2 T Vinegar
Dash of Sugar
salt & pepper

Homemade Mayonnaise

All ingredients and utensils must be warm.

Whisk together:

2-3 Organic Egg Yokes

1 teaspoon Dijon

Gradually whisk in one tablespoon at a time:

1 cup Vegetable Oil

1/2 cup Olive Oil

1 tablespoon Lemon Juice

3/4 teaspoon salt

Poppy Seed Dressing with Fruits in Greens

3/4 cup Mayo
1/3 cup Sugar
1/4 cup Milk
2 teaspoons Poppy Seeds
2 tablespoons White Vinegar

Serve with Romaine or Spinach Greens, kiwi's, oranges, red onion

Spinach Cranberry Salad

Salad Mix
6 cups (10 oz) spinach leaves
1 can (11 oz) mandarin orange segments, drained
1/2 cup dried cranberries
1/3 cup red onion thinly sliced
Mix ingredients in a large salad bowl. Add vinaigrette and pecans before serving.

Toasted Pecans
1/2 cup pecan halves (2 oz)
2 T sugar
Heat in nonstick skillet over medium heat about 5 minutes, stirring constantly, until sugar begins to caramelize. Transfer to waxed paper. Let cool; break apart. Sprinkle over salad.

Cranberry Vinaigrette
1/3 c olive oil
3 T cranberry-flavored/white wine vinegar
2 T sugar
1 t Dijon Mustard
1/4 t salt
Shake ingredients in tightly cover container. Toss dressing with salad ingredients.