It’s the time of year when spring greens start to pop up in gardens and at farmers’ markets. Packed with vitamins and minerals, tender greens are an easy way to increase your intake of vital nutrients without a lot of effort. They are low in calories and high in fiber.
But no matter how you serve them, leafy greens are leafy greens.
How can you make the same food appealing day after day? Dress them up with easy-to-make salad dressings + an array of colorful toppings such as bell peppers, carrots, green onions, mushrooms, snap peas, tomatoes, beets, nuts, seeds, parsley, or basil.
The proverbial saying holds true:
Variety is the very spice of life that gives it all of its flavor.
~ William Cowper (1731-1800)
Each of the following recipes makes about 1/2 cup. Great for salads or drizzled over your favorite protein (chicken, tofu, tempeh, fish, steak).
Tahini Dressing
¼ C tahini
3 T apple cider vinegar
2 T coconut aminos
1 garlic clove, minced
3-5 T water
Salt & pepper to taste
Combine all ingredients in a small glass jar. Shake to blend.
White Wine Mustard Dressing
4 T olive oil
4 T white wine
2-3 tsp ground mustard
1 tsp crushed thyme or rosemary
½ tsp maple syrup or honey
Salt & pepper to taste
Combine all ingredients in a small glass jar. Shake to blend.
Lemon Herb Dressing
4-6 T olive oil
Juice from 1 lemon
1 garlic clove, minced
¼ C packed basil
¼ C packed parsley
Salt & pepper to taste
Combine all ingredients in a blender or food processor. Process until smooth.
Store in a small glass jar.
*Recipes adapted from Natural Grocers.
Here’s to your health and vitality!
