Easy // 15 mins // 1 1/3 Cups Dressing Base

This week we start w/ a base recipe & morph it into 3 separate flavor profiles.  Let’s start w/ salads in jars.  Make up a bunch at once for weekly lunches of crunches.  

1/2 Cup EVOO
3/4 Cup Mixed Citrus Juice
Salt & Pepper to taste
(Opt) 1 Tbs Emulsifier of Choice (Dijon, Yogurt, Mayo, Miso)
(Opt) Garlic, Scallions, Chives, Ginger, Herbs, minced
Favorite Harvest Vegetables & Fruits
GREEK Add more yogurt, fresh & dried oregano, lemon zest
ITALIAN Fresh basil, Italian herbs, Parmesan
ASIAN Soy sauce, ponzu, fresh ginger, chili, sesame seeds, sesame oil

Step 1: Whisk the basic dressing together.  Add salt & pepper to taste.  Use a mixture of citrus.  If you use only lemons & limes, you’ll have to add more oil to balance the tartness.  I used blood orange, grapefruit & lemon today.  HARVEST HACKS:> Make the dressing in a measuring cup.  Just fill to the lines. 

Step 2: Whisk in the optional emulsifier.  I usually choose miso for the complex salty flavor & added probiotics.   Divide base dressing among pint or quart mason jars.  Add about 1/3 cup dressing per pint.  Add any additional flavors to create Greek, Italian or Asian salads.  

Step 3: Load in your favorite fruits & veggies being mindful to put the most crunchy veggies in first.  They will begin to pickle a bit making for an extra delicious salad when you serve it.  I usually put onions, cukes, sweet peppers & radish in the bottom.  Top w/ your favorite veggies, fruits & salad greens.  Put on the lids & store unshaken in the fridge until ready to eat.  Shake well & serve.  

Fun Fact (Optional): You’ll be ready for a superb Harvest lunch anywhere, anytime.  Add beans, nuts, olives, HB eggs, proteins, etc. as you wish.  Pint size makes for a light lunch.  Quart size is a full meal.  Bring extra.  You’ll be asked to share.  

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