Greentree Naturals CSA Salad Dressing Recipes

VINAIGRETTE (Yields ¾ cup)

3 tablespoons cider vinegar
1 teaspoon hone
½ cup olive oil
In a screw-top jar, shake the vinegar and hone together until combined. Add the oil and shake until thoroughly mixed.

Variations

• Curried Vinaigrette: Add ½ teaspoon curry powder and 1 minced shallot or green onion to the vinegar and honey. Shake well before adding the oil.
• Garlic Vinaigrette: In a bowl, crush 1 garlic clove or a tablespoon of chopped garlic scape with ¼ teaspoon pepper to a paste (food processor or mortar and pestle works well for this). Stir in the vinegar and honey. Transfer mixture to a screw-top jar; add the oil and shake well. Prepare at least 2 hours before using to allow garlic flavors to blend with other ingredients.
• Herbal Vinaigrette: Add 2 teaspoons each of finely mined chives, parsley, basil, and tarragon (or any combination you have on hand) to any of the above vinaigrette dressings.
• Mustard Vinaigrette: Shake 1 teaspoon dry mustard together with the vinegar and honey. Add the oil and shake.
• Tomato Vinaigrette: Add 1 tablespoon tomato paste to Mustard Vinaigrette or Garlic Vinaigrette

DILL YOGURT DRESSING (Yields about 1 cup)

½ cup yogurt
¼ cup olive oil or other oil
1 tablespoon finely chopped fresh dill or 1 teaspoon dried dill weed
Pinch freshly ground black pepper
Dash cayenne pepper
Mix by hand with wire whisk or fork

WILD RICE SALAD (serves 6)

¼ cup wild rice
3 cups boiling water
½ pound snow peas (coming next week!)
¼ pound mushrooms, thinly sliced
1 scallion, sliced on the diagonal
2 tablespoons finely chopped parsley

Dressing
2 tablespoons walnut or sesame oil
2 tablespoons rice wine vinegar
1/8 teaspoon pepper
pinch nutmeg
½ teaspoon tamari soy sauce

1. Stir the rice into a pan filled with the boiling water. Lower heat, cover, and simmer gently 1 hour. Spread the rice in a strainer to cool and dry.
2. Blanch snow peas in boiling water for 30 seconds. Drain and cool.
3. In a large mixing bowl, combine the rice, snow peas, mushrooms, scallion, and parsley. Cover and chill.
4. Combine the dressing ingredients in a small screw-top jar. Cover and shake to mix. Toss dressing with rice salad before serving.