Sunday, 25 September 2011

Clean out the fridge lunch and my salad dressing recipe

The fridge is full to bursting, a trip to the market yesterday led to me buying more vegetables and fruit despite the salad drawer being full already. To make more room I made a 'clean out the fridge salad' for lunch. It's quite simple, just some salad leaves, tomatoes, spring onion and the end of a bit of cucumber. Add in some smoked fish, a piece of fresh salmon quickly cooked in the microwave and a few of my marinated olives. Top with some homemade dressing and you've got a hearty lunch in under 10 minutes.
Also added some leftover Red cabbage and carrot salad.
This is the recipe for my standby dressing, we have this or a variation of the basic recipe on all our salads, a little goes a long way and it keeps well in the fridge for a few days.



Ingredients (for one salad serves 4-6)
2 tablespoons of olive oil
2 tablespoons of vinegar, I used Kressi but you can use red wine vinegar or apple cider vinegar
1 teaspoon honey
1/2 teaspoon Dijon mustard
1 teaspoon mixed herbs, I used chives, parsley and thyme, you can substitute this with dried herbs in the winter.
1 tablespoon homemade mayo, you can also use organic yogurt instead if you wish
1 tablespoon water

Put all ingredients in a jar, put on the lid and shake vigorously. Use immediately or refrigerate until needed.



The contents may separate if you let it sit for a while but a quick shake emulsifies it all again. This keeps well in the fridge and actually tastes better after a couple of hours if you leave the flavors to develop.

Feel free to add your own take to this, a little fresh mint to the mix will give a zingy taste, especially if you add some pomegranate seeds and feta to the salad. A tiny slice of red onion, left to soak in the dressing changes the flavor again, especially if you let it sit for an hour or so. Another variation is to add a tablespoon of lemon juice and a pinch of salt to the basic mix, this is great with Greek style salads especially those with big chunks of peppers in it.

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