Wednesday, May 23, 2012

Creamy Lavender Vinaigrette~ A Salad Essential

Along with the earlier than usual warm weather and lovely crisp evenings, our salad consumption as increased dramatically. If we aren't growing it, we are buying it fresh from our local farmers market. Although adequate fruits and vegetables can be purchased at the supermarket (and believe me, we do during the late fall and winter) ONLY the best stuff can be found at your local farmers market...or how about your own backyard?

Along with the excellent dressing recipe below, our salad last week consisted of mixed baby greens, watermelon radish, baby bell peppers, tomatoes and roasted sunflower seeds...just like a party for your taste buds!!

Creamy Lavender Vinaigrette
  • 3/4 cup sour cream (low fat or fat free)
  • 1/3 cup rice wine vinegar
  • 1/3 cup honey
  • 1/3 cup olive or grape seed oil
  • 1 tsp lime or lemon juice
  • 1 tsp Herbs de Provence (Make your own blend – 1 Tablespoon of Basil, Rosemary, Thyme and Parsley to 1 teaspoon of Marjoram and Garlic to ½ teaspoon of Tarragon and Lavender.)
  • 1 ½ tsp dried culinary lavender (ground to fine power in coffee mill)
Combine all ingredients in a pint jar and shake well. Tasty over garden fresh or local salad greens or vegetables. Stores well in refrigerator for 2-3 days.

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