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.