Wednesday, November 10, 2010
Recipe: Zesty Salad Dressing
I was assigned the salad portion of this weeks match.
I hemmed and hawed over what recipe to bring. I knew that there would be soup and sandwiches, so I thought a light green salad would be best.
When I was at the grocery store, I saw some ripe carambolas and couldn't resist adding them to the salad. They added a nice little zing.
Then I debated about the dressing.
Most people bring along a number of bottled dressings. But, I don't like them. To me they are all gummy and heavy. I prefer a snappy vinegar dressing to a creamy one anyway.
So, I made this dressing that stole the show!
The tennis pro, a former chef, helped himself to the salad and munched on it right from the bowl at the end of the day. This kind of grossed me out, I chose to look at it that it was irresistible!
The dressing was very tasty.
For the salad, I used all raw veggies - mesclun, raw broccoli, sliced into little florets, grape tomatoes, sliced green onions, julienned carrots and thinly sliced cabbage. I added the sliced carambola on top and it was great.
Make the dressing a little bit in advance and then toss it on the salad. The dressing gets better as it marinates.... Alter to make it as spicy or as sweet as you like.
2 T honey
1 T red wine vinegar
1 tsp powdered mustard
1 tsp soy sauce
1 lime, juiced
1/2 tsp red pepper flakes
3 dashes pepper
3 dashes salt
1/4 cup olive oil (+ 2 T if desired)
Mix all ingredients in a small jar and shake, shake, shake. Chill in fridge until ready to serve then pour over salad ingredients. Toss salad. Enjoy!