I’ve been late to the salad recipe party here at Cookshare. It’s not that I am lacking, but over the years I usually make a dressing right in the bowl.

I had a calling with a bottle of raspberry vinegar in my pantry and my thoughts then went to blue cheese, walnuts, and beets. It’s a keeper.

NOTE: Beets now come in a variety of colors. The golden variety do not stain. You can finely shred raw, or steam until al denté and then cooled and diced. I also like jarred pickled beets.

INGREDIENTS: Serves 4

• DRESSING:
  • olive oil – 6 TBS
  • raspberry vinegar – 4 TBS, [or balsamic]
  • salt – 1/4 tsp
  • pepper – 1/8 tsp
  • onion powder – 1/4 tsp, [or 1 TBS minced]
  • garlic powder – 1/4 tsp, [or 1/4 tsp mashed or grated]
  • oregano – 1/4 tsp dried, [or 1 tsp fresh, minced]
  • mayonnaise – 1 tsp
• salad greens – 4-6 cups, mixed
• carrots – 1 med, thinly sliced
• cucumber – 1 med, thinly sliced
• beets – 1 large, diced
• walnuts – 1/4 cup, coarsely chopped
• blue cheese – 1/4 cup, crumbled
• toasted sesame seeds – as garnish [optional]

INSTRUCTIONS:

1. Use a lidded jar to combine the dressing ingredients; then shake well
2. Prepare the salad in a large bowl by first adding the torn greens; season lightly with salt and pepper
3. Toss the greens with a few TBS of dressing; don’t flood the greens
4. Carefully lay the salad ingredients about the top of the greens; do not toss them into the greens
5. Drizzle a bit more dressing over the salad
6. When serving, use tongs to gather a section of the salad without tossing and place onto individual plates—This prevents the veggies from landing in the bottom of the bowl hidden beneath the greens and makes a beautiful presentation

Recipe by B. Hettig

Raspberry Miso Dressing a lá Russ

If you don’t have the vinegar, try this umami dressing from my cooking friend, Russ Shulman [concocted way back in the 90’s]

• dark miso – 1 TBS, [barley miso was used]
• orange zest – 1-2 tsp grated, from 1/2 orange
• orange juice – 2 TBS
• raspberry jam – 1 TBS [or other interesting jam]
• apple cider vinegar – 1 tsp
• neutral oil – 2 tsp
• pepper – to taste

Use a jar and shake well