Friday, March 11, 2011
We are pretty simple around our house when it comes to salad dressings. We usually keep a small mason jar around and add 3:1 Texas Olive Ranch Olive Oil and one their great vinegars like their Orange & White Balsamic or the Fig Balsamic, but I wanted to do something creamy without adding dairy.
I whisked 1/2 container of plain coconut milk yogurt (add more if desired) with 1/2 lemon (or grab a South Texas orange), a few tablespoons of Texas Olive Ranch Olive Oil with a little bit of fresh dill (or parsley or mint) from your garden or from the farmers' market and a little salt and pepper. Delicious and creamy! (Serves 2)
This dressing would be great with all of the local produce that will be popping up this spring. I like it with sliced cucumbers, ricotta salata or Pure Luck feta, tomatoes, olives and red onion. Or, try it with brown rice pasta, hard boiled egg (Vital Farms Eggs), tuna, peas and cooked carrots (Johnson's Backyard Garden). I also love to just fill a bowl with lettuce from the garden and drizzle it on top with a little shaved parmesan.