As a leafy green advocate with a large “To Do” list that keeps me away from the kitchen, I never tire of simplicity. I am a huge fan of blended dressings that I can whip up, and pour over everything and anything.
I find that the same salad base can be different enough to excite my taste buds and help me to feign culinary talent, with only the change up of a dressing, or marinade. If you think you cannot relate, think about how many basic marinades you can enjoy the same chicken in (BBQ, Ketchup, Blackened, Soy, Teriyaki, Marinara, Butter Sauce, Pesto… yadda yadda). This is a relief, because I only have so much fridge space. I have to be selective in deciding what veggies I allow to congregate with all of the carrots we juice.
With just the right richness to compliment a balance of sweet acidity, here is a creamy salad dressing you can use to dress whatever greenery you so choose… or use as a dip, or marinade for veggie noodles, etc.
- 1 tbsp minced parsley
- 2 tsp minced garlic
- 1/8 cup chopped yellow onion
- 1/2 large roasted red pepper, or 1/2 cup
- 5 soaked dried tomatoes
- 6 tbsp olive oil
- 4 tbsp lemon juice
- 8 drops of Alcohol-Free NuNaturals NuStevia
- 2 small heads of romaine
- 1/2 roasted red pepper, thinly sliced
- 1/2 cup chopped sun dried tomatoes
- 1/8 cup marinated olives, chopped
- 1/4 cup thinly sliced red onion
- 1/2 cup cold leftover eggplant
To dress, simply toss your greens with 2-3 tbsps of your creamy dressing, and serve it up.
Bring in some density with roasted fennel, portabella mushrooms, artichokes and eggplant, or add some heat with red chili flakes.
What salad dressings and marinades are you using as staples this summer?