Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…
If I got to live in a perfect world, I would serve a crisp salad each evening with a freshly made salad dressing, and never purchase another bottle of the stuff. But alas my world is not perfect and even I get tired of salad every night. The homemade salad dressing part? That I can do.
I know what you are thinking, parsley again?
Yes and for a good reason. Most salad dressings and vinaigrette are very high in fat content. Good quality olive oil is wonderful, and we need healthy fats in our diets. But let's be honest, we don't have a problem getting enough fat in our diets here in this country. Maybe the right fats, but certainly not enough fat. Enter parsley, and a host of other ingredients, these ingredients can take the place of some of the added fat and offer good nutrition in the trade. Your own homemade "light" salad dressing.
Parsley Lemon and Mustard Salad Dressing
adapted from: Salad Dressings!
by: Jane Marsh Dieckmann
1 bunch of parsley, washed, dried, trimmed with a 2-inch stem attached
1 green onion, sliced thin
1 clove garlic, minced
juice of 1 lemon, strained
1 T sugar
1/2 t salt
2 t Dijon-style mustard, or 1 T of a milder grainy type
1/3 c olive oil
1/2 c buttermilk
Combine all ingredients through olive oil in the processor bowl, process until smooth(ish).
|Lemon and Mustard Salad Dressing.|
This lovely dressing is delicious over sliced tomatoes or steamed and chilled vegetables, for a delicious way to add more vegetables to your meals. Especially when a tossed green salad is not available or not on the menu.
Scrape down sides, add buttermilk, process an additional 30 seconds.
Decant into a jar, refrigerate, shake before using. Makes approximately 1 1/2 c cups.
Presenting our unique and delicious collection of original recipes in our new book, Salads and Salad Dressings Book III available right here!
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