Red Goose GardensMore narrative than recipes...
Salads are fun; they can accompany most any meal or can be a meal alone. Not only is the eating of salads a great way to add some raw green nutrients to your diet, but throwing together a salad also is an exercise in creativity.
Although the supermarkets have a huge selection of dressings and vinaigrettes, the majority of processed dressings and vinaigrettes are made with less-than healthy oils, and generally have high fructose corn syrup in them. Vinaigrettes are simple. I make a new one with each meal. The ratio of oil to vinegar is three to one. I like to use a nice, fruity olive oil—first pressed if you can find it; then add a fun vinegar. The staples of a good vinaigrette—oil, vinegar, sugar, salt and pepper. Also, I like to use a half pint jar to mix it in. Just add the ingredients, put the lid on and shake.
These are the staple vinaigrettes in my house:
Mustard: oil, vinegar (these two would fill a half pint jar about half full), about a teaspoon of Dijon mustard, a teaspoon of sugar, salt and pepper to taste. Use a white wine vinegar, rice vinegar, or a white balsamic vinegar. Also, there are some fun infused viegars that are tastey, such as: tarragon, pear, etc. You could even make your own infused vinegars!
Jam: same as above, but omit the mustard and add a couple teaspoons of jam instead. If the jam is sweet, you may want to omit the sugar. I generally use a balsamic or red wine vinegar with this combination.
Fun things to put on salads: blue or feta cheese crumbles, sliced up fruits or vegetables, eggs (hard boiled or poached), nuts, dried fruits, etc.
Note: Pour the vinaigrettes over the leaves and toss just before serving. You do not want to dress salads far in advance of eating them as they will wilt.
