This is a concept I learned from Katy at the Yoga Center…
When we cook at the yoga center, salad is a big part of each menu and we do a home-made salad dressing to go along with it. The first time I was “in charge” of the salad dressing I did not know what to do. I have never made salad dressings in such bug quantities or know how to season it. One rule we have at the yoga center is that we do not taste food before it is finished and “offered” to the Supreme Being.
Here comes Katy to the rescue… She told me to check if there was any salad left over from the lunch service and to start from there. What!?!?!? Well, this is how left-over dressing came about. The SALAD in the name is two-fold – it’s a salad dressing and it’s made from left-over salad… The concept is to take what you have in the fridge, particularly a little bit of lettuce or a little piece of onion to season the dressing. You season it and voila – salad dressing that’s natural and free of preservatives…
Because this is a concept made to use up any leftovers you might have in your fridge before they go bad, this is more a method than it is a recipe… so bear with me in regards to the ingredients list.
LEFT-OVER SALAD DRESSING
A handful of whatever salad greens you might have… I have even used a bit if shredded cabbage for coleslaw, red cabbage, mesclun, arugula, icebrg lettuce, you name it… ½ carrot – if the salad already has carrots, you don’t need to add more 1 tomato – again, if the salad you have left over has tomatoes, no need to add more… ¼ onion ½ cubanelle pepper 1 tbs salt 1 tbs garlic and herbs seasoning 3 tbs vinegar or the juice of 2 lemons/limes About ½ cup olive oil – I rarely measure this… About ¼ cup water – to thin it out a bit… it may end up being too chunky Optional add-ins: 1/3 cup yogurt 4 oz cream cheese ¼ cup egg-less mayonnaise
- In a blender add the salad, onion, carrot, pepper, tomato, vinegar or lemon juice and seasonings. Add the olive oil and blend together well. If you feel the mixture is too thick, add the water in little increments until it reaches your desired consistency.
I sometimes add all the ingredients except the olive oil and drizzle it slowly through the chute on the blender cover to make sure the oil emulsifies and that it does not separate afterwards.
You can use this as a sald dressing over greens or sometimes I also like to drizzle on top of steamed/boiled veggies, like potatoes, sweet potatoes, cauliflower, broccoli, etc.