Mom used to nag, “Eat your vegetables!” I would gag them down, but my little kid taste buds didn’t like spinach served with a dash of vinegar. Why hadn’t Mom ever served cooked greens with salad dressing instead of plain cider vinegar? Vegetables taste great dressed with something designed to enhance greens! Meanwhile medical researchers are proving that vegetables are one key to a healthy long life. So why not eat your green medicine with either of these two dressings that include a more than a spoonful of sweetness.
Both of these dressings are tasty fresh, but flavors develop more fully if you make them a few hours ahead of time. Herbs are like that – they take a while to infuse.
Incidentally, you could make the veggie fritters mentioned earlier on our blog, and use either of these dressings as a dipping sauce.
Select Your Vessel
I often use a wide mouthed pint canning jar to mix and store my dressings. I admit, pouring can get sloppy. I like the wide-mouthed jar because I can use a spatula to get the last bit out. I can also easily clean the jar for the next batch.
Honey Vinaigrette Dressing
1/2 cup olive oil
1/3 cup cider vinegar
3 tablespoons honey
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon cumin
1/4 teaspoon salt *
Optional herbs to taste: pepper grass, basil, dill, sweet marigold
Blend together oil, vinegar, and honey. Add in the spices. Shake or stir and allow flavor to develop. The blending step is where vessel selection is important. It is easy to put a secure lid on a canning jar and shake it without leaky lids being an issue.
If you used dried herbs, this dressing can be stored without refrigeration. If you used fresh herbs, and garlic instead of garlic powder, then this dressing requires refrigeration. If there is any left that is!
Creamy French-Style Dressing
1/2 cup cider or rice vinegar
1/4 cup honey
1 tablespoon paprika
1/2 teaspoon salt *
1 teaspoon dill
1/4 teaspoon celery seed
1 cup olive oil
Put everything but the olive oil into a blender. I have found it best to add them in the order given, with a layer of liquid next to the blades. Start on medium speed, and add the olive oil over the next 30 seconds. If you take too long, the blend gets separated and just looks oily, you want a thin creamy mayonaise-like look here.
This can be made by hand, with a whisk. It takes about 3 minutes of whisking to get a creamy dressing. With a crank egg beater it goes much faster. My woe is that a young nephew took my egg beater out to the sandbox to play with, so now I’m looking for a new one.
This dressing requires refrigeration.
* About Salt
Our bodies need salt so that our nerves can fire and our muscles function. We need iodized salt to help our thyroid function as efficiently as possible. (Yes, if you have access to seaweed and eat enough, that’s a healthy iodine and salt alternative.)
Please do not let the medical establishment with their salt phobia keep you from taking care of your body. Salt doesn’t cause heart attacks. Sedentary lifestyle combined with excessive salt consumption can be a problem – but if you work outdoors or otherwise exercise every day, your body will need salt.
Want to learn more? Look for my free lectures at your local Pima County Library branch, Tubac Presidio, Tucson Festival of Books and other venues. After each event I will be signing copies of my books, including Father Kino’s Herbs: Growing and Using Them Today (Tierra del Sol Institute Press). Note! – this link is to Amazon and if you buy the book there I will get a few pennies. But better yet – visit a local source and help our local economy – like Antigone Books, Mostly Books, Tohono Chul Park, or Rillito Nursery. See our “Products” page for other places to purchase.
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