Mind Blown Salad. These are not my words; but I hear them each time the family eats it. Make it for the folks you love and let me know what happens. 😋
Our little urban garden finally gave up enough salad greens, sorrel, garlic and herbs for family dinner. Homemade Garlic Mustard dressing really takes it over the top and comes together quickly with the help of our Spice Blends. The dressing is best made a few hours to a day ahead to blend flavors.
Sorrel is a perennial in our grow zone, first to come up in spring and delicious in salad, can also be cooked like any green when larger. 👩🏾🌾
*This recipe features Spice Blends available on our site.*
Garlic Mustard Dressing
- Large Mason Jar
- 3-4 cloves garlic, minced
- 3 heaping tbsp. coarse mustard
- 1 tbsp. maple syrup
- 1/3 jar apple cider vinegar
- 2/3 jar oil
- Salt and Pepper to taste
- 1 tbsp. Dip Mix Blend*
- 1 tbsp. Italian Blend*
Mind Blown Salad
- 1 head lettuce, torn
- 1 head sorrel (dandelion or kale can be used), torn
- 1 seedless cucumber, diced
- 2 tomatoes, diced
- 2 avocado, sliced
- 1 jar banana peppers
- 1/4 cup feta cheese, diced
- Two sprigs of mint, chopped thinly
- 1 lb. cooked pasta
This is best served in a wide serving bowl or platter. Place torn lettuce greens on first half of serving dish, pasta on second half. Sprinkle the mint over the greens and arrange your toppings as you see fit. Drizzle on the Garlic Mustard dressing when you are ready to serve. Get ready to have your mind blown!
Bon Appetit!
Tammy
