Very Easy // 25 min // 1 quart dressing for several salads
We used every single item in your Harvest box with this recipe. And you’ll find this dressing so yummy, you can use it on a host of meals throughout the week. It’s definitely not just for salad. Use it on hot food main dishes too!
Small sauce pan
5-7 Fingerling or small potatoes
1 Tbs Ginger
1 Cup Snow Peas, 1 Bosc Pears, slices
1 Pint Cherry Tomatoes, halved
1 Ear Corn
1 Bunch Spinach, rough chop
1 Green Pepper, thin strips
1 Mango, diced
1/4 Cup Evoo
1-3 Cloves Garlic
1 Cup Greek Yogurt
2 Tsp Sea Salt, divided use
1/2 Tsp Black Pepper
2-3 Tbs Fresh Dill
(Opt) 1 Can Garbanzo beans, organic, divided use
(Opt) 1 Chili Pepper
1/2 Cup Water, (Opt) Lemon Juice or Vinegar
(Opt) 1 Tangerine, juice & zest
Step 1: Put the fingerlings into a small covered saucepan with 1 tsp salt & water to cover. Set over high heat & boil until tender, about 10 mins. They are done when a pairing knife pierces them easily. Add in the snow peas & corn kernels (I like mine raw) for 30 seconds, drain, then refresh in ice water. While the fingerlings are cooking, prep out the dressing & all the veggies & fruits you plan to use in the salad.
Step 2: I partially peel the cucumber, adding the peel strips to my ice water or ice tea. I leave the seeds in the dressing. Combine the cucumber, ginger, dill, garlic, tangerine juice & zest, yogurt, evoo, 1 teaspoon salt, black pepper, opt chili pepper & one or two cooked fingerlings & a 1/4 cup garbanzos in the blender jar & emulsify. Pour into a quart jar. Rinse the blender w/ 1/2 cup water & add that to the dressing.
Step 3: Toss the spinach w/ enough dressing to coat the leaves. Then compose your salad on plates. Start w/ a mound of dressed spinach. And not necessary in the middle of the plate. Get everyone involved. Consider each plate a canvas & layer in your favorite flavors. If you follow the culinary artful on Instagram you’ll be inspired. Drizzle more dressing on top of your creation, Dot w/ more garbanzos
Fun fact: Greek yogurt is quite tart, but Tzatziki usually uses lemons. We used sweeter honey tangerine this week. So taste your dressing & add a little lemon juice or vinegar if desired. I added a red jalapeño to mine, so it needed no extra acid to brighten its flavor. Share your food pix on Hungry Harvest social media!