Yesterday a friend was telling me she needed to bring a green salad to a friend’s holiday party. I suggested the following vinaigrette and thought I’d share the recipe with you. Ingredients, Steps, and Tips below.
Also, here are a few of my favorite salad combo ideas that pair nicely with this dressing:
- Arugula, Pomegranate Seeds, Sliced Persimmon (Fuyu variety), Toasted Walnuts
- Mixed Spring Greens, Roasted Beets, Toasted Pumpkin Seeds, Sliced Fennel
- Spinach, Chopped Apple, Currants, Pistachios, Cucumber, Red Pepper, Raw Sunflower Seeds
(We are primarily a dairy-free household but some shaved Parmigiano-Reggiano or goat cheese would be very tasty with with any of the above salads.)
Maple Citrus Vinaigrette
1 clove of garlic minced finely
3 TBSP olive oil
3 TBSP orange citrus juice (tangerines, clementines, mandarins, satsumas, or any other kind of orange)
1/4 tsp kosher salt
1 TBSP maple syrup (pure, no added refined sugars, the real deal, grade B preferred. Note: grade B is darker, more maple flavored, and higher in nutrient-dense minerals than Grade A)
Put all ingredients into a jar and shake, shake, shake (and if you dance around your kitchen at the same time I won’t tell!)
Healthy Cooking For Busy People Tips
*Toasted Walnuts: put raw walnuts onto a baking tray, put into oven at 325 degrees, 10 minutes until toasted stirring halfway through.
*You can purchase shelled pistachios. They are expensive and can go bad quickly so I only buy a little at time.
*Toasted Pumpkin Seeds: Put raw pumpkin seeds (often sold as pepitas) on sauté pan, heat low on stove, toss until seeds turn slightly brown. You will hear the seeds begin to pop. Remember to toss frequently or they will burn quickly.
- You can buy already roasted beets at Trader Joes (near the other veggies in the cold area.) Also there is a brand called “Love Beets” you can buy at both Whole Foods and I’ve recently seen them at Costco.
- DIY: wrap raw beets in tin foil. I’d say two beets fit best in one piece of tin foil. Place in 400 degree oven for 60-90 minutes depending on size. You’ll know when they’re done when you can stick a sharp knife all the way through the beet. It’s easiest to remove the skin when the beets are still warm.