Herbal Momma's School of Domestic Arts
Herbal Momma, aka, Kristine Farley loves everything herbal, but has an infinity for all domestic and home arts.
This blog is a journal of family and domestic art activities that will be published in her forthcoming book,
Herbal Momma's School of Domestic Arts.

April 23, 2014

Spring Green Salad

This beautiful salad is one of my favorites that I make at Springtime and usually serve for Easter dinner.  The base is mixed greens; romaine, kale, baby beet greens, arugula, spinach, then grated carrot, frozen green peas, red cabbage.  To top it off; pink violets, dandelion flowers and forget-me-nots.  All of the flowers are organically grown in our gardens.

I served two dressing options; Honey Mustard or Poppy Seed.  Both of these are made with a simple, basic ranch dressing then adjusted accordingly.

Basic Ranch Dressing
2/3 cup mayonaise
2/3 cup buttermilk
2/3 cup Greek or very thick yogurt
1 teaspoon salt
1 tablespoon dried parsley
1 teaspoon onion powder or granules
1/2 teaspoon garlic powder
freshly ground pepper to taste.
In mixing bowl add all ingredients and stir throughly.  Store in covered jar in refrigerator.  Keeps for 2 weeks.

Honey Mustard Dressing
1 cup Basic Ranch Dressing
2 tablespoons Dijon mustard
2 tablespoons honey
 Stir to mix thoroughly.  Add a few drops of liquid Stevia if you would like dressing sweeter.

Poppy Seed Dressing  (also delicious as a cole slaw dressing)
1 cup Basic Ranch Dressing
2 tablespoons lemon juice
2 tablespoons Ajave syrup
1 tablespoon poppy seeds.
Stir to mix thoroughly.  Add additional drops of liquid Stevia if you would like dressing sweeter.

Green salads are almost a daily item on our menus. I hope you will gather fresh veggies and enjoy these salad dressings too.

No comments: