|My daughter-in-law, Karina, cutting lettuce for our salad.|
Thanks Karina for sharing your wonderful recipe with me and the Foods For Long Life followers!
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Recipes from the Visit
My kids and grandkids were here for the past week for our annual get together. Most parents feel overwhelmed when there are that many mouths to feed but luckily, all my kids are amazing cooks! During the week I not only got to cook them my favorite recipes but they cooked some wonderful dishes for me too! So this week, I'll be featuring their recipes.
How she get Kids to Love Salad
My daughter-in-law, Karina, is a fabulous gardener. Much of the food she feeds her family comes from her raised bed garden. Living in Portland, Oregon, she's able to successfully grow many types of lettuce both at home and at her children's school where she is active in their vegetable garden program. My grandchildren (ages 5 and 8), and apparently all the kids at school, love her salad and beg for more! (You would not believe how these little guys attack a bowl of salad!) I attribute this to her wonderful salad dressing. I have often asked her how she makes it and, like many cooks, she responded, "I add a little of this and a little of that.....". This time I wouldn't let her off the hook! I took a pad and pen and had her instruct me how to make it. She didn't know the exact measurements at first so it took a while to measure, taste, and adjust, but eventually we got a recipe for me to share with you! Here it is:
|Infused with crushed garlic, this dressing uses 2 types of vinegar.|
Karina's Salad Dressing
[makes 1 cup or 16 tablespoons]
2 cloves garlic, crushed and minced
1/2 cup extra virgin olive oil
1/4 cup balsamic vinegar
2 tablespoons raw, unfiltered apple cider vinegar
1 tablespoon plus 1 teaspoon Bragg liquid aminos
1 teaspoon raw honey *
1/2 teaspoon sea salt (or to taste)
1/4 teaspoon finely ground black pepper
* For vegans who avoid honey, substitute your favorite sweetener (agave, raw sugar, etc.).
It's important to really smash the garlic (I use the side of a big knife and my fist) and then finely mince it. This will allow its flavor to infuse into the dressing.
Combine all ingredients in a small jar with a lid. Tighten the lid and shake vigorously for one entire minute.
Let sit for at least an hour. In fact, the longer it sits, the better. It will last in the refrigerator for up to 2 weeks.
Toss desired amount with salad greens and serve.
Per tablespoon: 64.8 calories, 7.0 g fat, 1.0 g saturated fat, 0 mg cholesterol, 0.1 g protein, 1.3 g carbohydrates and 0 g dietary fiber.