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Thursday, January 7, 2010

Three Salad Night

I love braises and stews and creamy, delicious risottos. But sometimes, especially around the holidays, I crave fresh vegetables.

So the other night, we made three different salads for dinner. And they were all delicious.

* Sprouted Kitchen's Butternut Salad with Pomegranate Seeds and Cider Dressing
* Smitten Kitchen's Warm Butternut Squash and Chickpea Salad
* 101 Cookbooks' Broccoli Crunch Salad

To save time, we used the same dressing for the Butternut Squash and Chickpea Salad and the Broccoli Crunch Salad: Cary's modified version of the Broccoli Crunch Dressing, and possibly my new favorite dressing.

Cary's Cashew Butter Dressing
Adapted from 101 Cookbooks

  • 1 garlic clove, smashed and chopped
  • scant 1/2 teaspoon fine grain sea salt
  • 1/4 cup cashew butter
  • 3 tablespoons freshly squeezed lemon juice
  • 1 teaspoon honey
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons water (cold works fine - add more little by little until you get your desired consistency)
Combine all ingredients and buzz with an immersion blender until creamy. Eat on everything.

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