I went on a field trip to our Georgia State Capitol building yesterday. With a busload of third graders. Five of whom were my responsibility. All of us ended up having lunch an hour-and-a-half after our normal lunchtime. I wish I could say that there was something so cool at the capitol that it overshadowed that little lunch detail, but… At least I can say that the kids really were well-behaved and that helped make the trip not suck.
The one thing I can pat myself on the back for is that I took along a salad that I’d like to think would have made a real chef proud: Shaved Vegan Parmesan, sliced cucumber rounds, red bell pepper strips, corn kernels cut from the cob, and soaked raw pecans on a bed of baby spinach, arugula and cilantro and drizzled with a homemade vinaigrette. Okay, I know it doesn’t look “drizzled” in the photo. Frankly, it looks drowned, but in my defense, I hadn’t yet mixed it up. It really wasn’t more than a couple tablespoons worth, I swear.
Simple & Scrumptious Vinaigrette
3 Tbsp Raw Apple Cider Vinegar (I use Bragg’s)
1/3 cup Extra Virgin Olive Oil
1 Tbsp minced garlic (packed in olive oil)
2 Tbsp fresh dill
2 Tbsp Jack Daniel’s(tm) Old No. 7 Mustard (gluten-free)
1 Tbsp hempseed
Place all ingredients except hempseed together in a small blender or food processor (I use a NutriBullet). Blend well, about 30-45 seconds. Pour into airtight container and stir in hempseed. Allow overnight to let the flavors develop fully.
You’re welcome to use freshly pressed garlic if you like – I find I like the jarred version just as well in dressings and usually reserve fresh garlic for dishes I’m going to cook.
8 comments
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February 20, 2013 at 6:39 pm
Dana
Yum yum YUM!! Nice to see a new post from you, and what a post it is! I’m in love with salads. All types. Thank goodness you had something wonderful to munch on to make up for the fact that lunch was way late.
February 21, 2013 at 8:22 am
Michelle
Thanks! 🙂 You should have seen me, hiding in the back of the bus between my backpack and my son, shoveling bites in whenever I thought the driver wasn’t looking. The dressing is SO good and easy – really no reason at all to EVER buy store-bought. Heck, I never even ate dressing on salad until I started making it myself. Leanne mentioned taking some with her to restaurants – Why didn’t that ever occur to me?!?
February 20, 2013 at 6:39 pm
Dana
PS: Um, Leanne Vogel ROCKS!! Thanks so much for the link to her site. I think she’s my new hero. 🙂
February 21, 2013 at 8:19 am
Michelle
She’s my hero, too, though I suspect she’s been lurking in my pantry because I just “happen to have” all the ingredients to a couple of her recent decadent desserts… And here I was trying to make good, hearty meals. Sigh, blueberry chia vegan cheesecake it is… *wink
March 11, 2013 at 12:30 pm
sonia
Hi there, Its always great to see your exciting recipes. And this one is just looking Amazing. I am so tempted to try it pretty soon. Have a wonderful week ahead. Thanks for sharing awesome recipes.
Best Regards, Sonia !!!
March 12, 2013 at 8:08 am
Michelle
Many thanks, Sonia! I’m putting together a brown rice-quinoa burger recipe that I’ve made three times now with excellent results – and best of all, it’s very customizable to individual preferences, dietary needs and using up whatever you have on hand. Glad to see you here and I appreciate your comment!
March 11, 2013 at 12:57 pm
Audra
Michelle! Searching blogs to find healthy recipes and am quite tickled to find you. A picky eater like you…perfect that you have a food blog.
Your dishes look yummy.
March 12, 2013 at 8:10 am
Michelle
Audra! So wonderful that you found me here – long time, no see!! Hope you are doing well and I’d love to have your feedback on any of the recipes you try. There’s always room to improve! Hope to see you back soon. 🙂