|Today's class planting garlic.|
Today's salad was composed of Yugoslavian Red Butterhead Lettuce, a generic romaine lettuce, some pecans (left over from last week), pomegranates and feta cheese (a brand imported from Israel found at Trader Joe's). The lettuce and pomegranate came from today's Mar Vista Farmers' Market.
The salad dressing we used turned out very yummy! Here is the recipe, although I maintain, it needs the 'overnight in the fridge' to meld the flavors. i was not impressed last night, but this morning, it was very yummy.
Place the cider vinegar, Dijon mustard, olive oil and sugar substitute into a jar with a tight fitting lid. Close the jar, and shake vigorously to blend. Refrigerate until chilled before using.
Balsamic vinegar and honey (along with a bit of mustard) salad dressing.
Prep Time: 10 minutes
Total Time: 10 minutes
- 1/2 cup extra-virgin olive oil
- 2 Tbsp. balsamic vinegar
- 1 tsp. dijon-style mustard
- 1 tsp. honey
- 1 clove garlic, minced (optional)
- 1 shallot, minced
- 1/4 tsp. salt
- 1/4 tsp. freshly ground black pepper
In a small bowl whisk all ingredients to combine or put all ingredients in a jar and shake to combine. Use immediately or keep, covered and chilled, up to one week.
Makes 2/3 cup dressing.