Friday, February 20, 2009

Gluten Free Cranberry Orange Dressing, also known as pink dip

This is a weekly recipe for our family. We eat a ton of fresh salad mostly spring mix or baby spinach and never chemically treated bagged crap- blech. This is the most requested thing I make from scratch and when 3 three year olds are begging for salad, you know the dressing must be good.

Cranberry Orange Dressing

1 cup fresh or frozen whole cranberries- in summer we sub fresh red raspberries
1 clementine zested then juiced
1 clementine just juiced
2 cloves fresh garlic
1 cup roughly chopped red onion
1/2 salt
1/2 tsp black pepper
1/3 c honey or real maple syrup
1/2 cup apple cider vinegar
1/2 plus extra extra virgin olive oil
(because Rachel Ray annoys the piss out of me, I refuse to call it EVOO)

Put all ingredients into blender or use emersion stick blender in a tall pyrex glass measuring cup. Pulse and blend until smooth and creamy....if you want a low fat dressing use less oil and add a bit of extra onion and juice, if you like a creamy dressing add a little extra oil when blending- you can tell by consistency.

Helene's Killer Salad

1 granny smith apple peeled
1 Bosc Pair
1/2c Red Onion sliced thinly
1 c spicy pecans
1/2c Boursin cheese
1 pound washed, drained spring mix
1/2 pound baby spinach

In large salad bowl add greens. Sprinkle onions and pecans, lightly toss. Slice pear into thin wafers, use a carrot peeler to make paper thin apple slices, then cut into matchsticks, decorate salad with fruit then crumble Boursin cheese into flakes by using a fork to crumble- top salad with cheese. Use Cranberry Orange dressing on top.

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