We are quickly getting into Greens Season! If you want to eat locally produced foods you need to eat what is in season. Greens grow well here, especially during the cooler spring weather. Make greens a bigger part of your diet by eating more lettuce, kale, mustard, arugula, spinach, chard, tatsoi, bok choy, collards.
You should not need measuring cups or spoons, just make the dressing in a clear jar so that you can see your oil and vinegar. This should make about one cup of dressing.
1 part olive oil- extra-virgin organic
1 part vinegar- i often use all balsamic. you could use half balsamic half apple cider. you could use all apple cider or another vinegar.
a spoonful of mustard- or more
two spoonfuls of something sweet- maple syrup, honey, agave, jam….
a spoonful of nutritional yeast
a spoonful of whole mustard seeds
some freshly ground black pepper
shake shake shake and ready to go. if you eat plenty of salad you should go through the dressing fast enough to leave it on the counter, otherwise, keep it in a cool place. i like to put it on my leftover grains with some raw chopped up kale, onion or grated carrot and beet.
adjust it, change it, add more things: crushed red chili flakes, lemon juice, fresh minced garlic, fresh minced herbs, salt…
make the ingredients a family.
maple mustard balsamic oil pepper yeast mustard seeds
honey mustard cider oil pepper seeds
raspberry jam balsamic oil lemon juice pepper
lemon juice cider oil mustard pepper
oil lemon juice cider vinegar fresh oregano crushed red chili salt
molasses mustard mustard seed balsamic oil black pepper
I have probably never made this salad dressing the same way twice.