Tuesday, December 25, 2007

Favorite of late: SALAD

I've made this about 5 times in the last two weeks, and I can't BELIEVE how many comments..ALL POSITIVE I got.
Main ingredients: Bag of whatever blend of salad on the bottom of the bowl, then a bag of CLEANED and deveined spinach-I just fold over the edges of the leafs, and rip out the big vein
We had some left over Baked WHOLE garlic cloves,-bought a LARGE container of peeled garlics..oh my GAWD these are great! Fresh, peeled and QUICK. Coated the cloves with olive oil one time and baked them about an hour and a half...turned to Mush and were great. Tonight...ran out of the baked ones, so I sort of deep fried some- Corn oil in Cast iron pan, and cooked them till deliciously brown color...crispier than the baked, but a nice variation.
then..Toasted sesame seeds
Sunflower seeds..LOTS
Cashews or Almonds (If using almonds I toasted them--sliced or whole)
and a BUNCH of Mandarin oranges.
I layered it out..and man was it BEAUTIFUL.
Dressing recipe is here...EASY and CHEAP to make at home!! Also used one time a bottle of Marzetti's Spinich salad dressing- it was good, but $$ and not quite enough.

1 1/2 c. sugar
2 t. dry mustard
2 t. salt
2/3 c. vinegar
2 t. soy sauce
3 T. onion juice or 1/2 c. chopped onion (sometimes I leave this out)
2 c. salad oil
3 T. toasted sesame seeds
(sometimes I just put the sesame seeds RIGHT ON The salad..makes a pretty combination)

In a food processor or blender combine sugar, mustard, salt, vinegar and soy sauce on medium speed for about 20 seconds or until completely blended. Add onion juice or onions. Blend until smooth. With the motor running on low speed add oil slowly in a thin, steady stream. Mix until thickened. Pour into a refrigerator container and stir in sesame seeds. Cap tightly and refrigerate to use within 1 month.(get real, I use it till it is gone)



definitely going to try this one. I need someting different after all of the heavy Christmas food, so this looks really good.

MP said...

Sound Yummy!!