Greek Salad Dressing

This one is for Tia, so she can have it anytime, on anything.

Greek Salad Dressing

1/2 cup olive oil
5 T  red wine vinegar
2 T lemon juice
1 T oregano
2-4 garlic cloves
1-2 t soy lecithin
salt and pepper to taste

I put it all in a blender.  The lecithin helps thicken it, and keeps it from separating so easily.

We like it on Greek salad, but it's also nice on sauteed veggies,  pasta, etc..

JaNeen's Kale Salad

Friends brought this kale salad to Christmas Eve dinner. It was a perfect winter salad; hearty, flavorful, and satisfying. I'm enjoying it just as much this spring.

Recently, I served this to some girlfriends and promised them the recipe, so here it is. :^)



Kale Salad

all measurements approximate, taste test as you go. I make up the dressing in advance and just put it on the kale when I want the salad. JaNeen puts on the olive oil first and then tosses things in to taste. It's all good.

Kale - a bunch, torn or cut into bite size pieces

olive oil ~2/3 cup

garlic minced - ~2-3 Tbs.

Bragg's Liquid Aminos - ~1 Tbs (this is salty, add with care)

lemon juice ~1/4 cup (you may like a little more or less)

nutritional yeast flakes or powder ~3 Tbs (I keep adding more each time I make the salad and I haven't hit the top yet)

toasted sesame seeds ~1/4 cup (I toast these each time I make them, since the fresh keep longer)

Notes and Modifications:

This salad keeps really, really well - like days and days - and it's just as good. That's kale for you. Lettuce just can't stand up like that. :-P

Not your mother's coleslaw

I got a couple of cabbages and this recipe from a friend about 15 years ago. It was a gift that lasted far longer than that first salad.


Asian Slaw

6 cups thinly sliced cabbage
6 thinly sliced green onions
6 oz snow peas - stringed and thinly sliced
1 large sweet red pepper thinly sliced
1/2 cup peanuts

Asian Dressing

whisk or shake together:

1/2 cup vegetable oil
1/3 cup rice vinegar
2 Tbsp toasted sesame oil
1 1/2 Tbsp soy sauce
salt and pepper to taste

Toss all vegetables and salad dressing together, top with chopped roasted peanuts


Notes and modifications:

I make a batch of this dressing and keep it around for putting on our everyday lettuce salads.

Leave off the peanuts if you're feeding someone with a peanut allergy.

You can substitute olive oil or peanut oil for vegetable oil, but the sesame oil really boosts the flavor, so I've never left it out.

I have made this with many different raw veggies when I don't have the right ingredients. I've subbed red onion for green onion, julienne raw carrots for red pepper or peas, etc. The key is to keep the volume of the salad about the same, and always have the cabbage and something onion like.