Friday, January 30, 2015

Mother Nature's Salad Recipe - Does a body good!

Mother Nature's Salad 

This is one my most favorite salads, and has been so since I was in my preteens.
It is so fresh and beautiful piled high on a soup plate. It is quite stunning to present and is a meal in and of itself. This is a unique herbal dressing too and it goes perfectly with this salad. I often add even more of some of the herbs listed in this recipe (Tarragon and Basil).  I usually cut back on the thyme, for my personal tastes. Make sure there is enough salt or the dressing can taste a bit flat.

I do not have a picture of this salad yet....hopefully coming soon.



MOTHER NATURE'S SALAD & DRESSING Recipe:

Fill a soup plate with the following fresh ingredients in the order listed:

Diced Romaine Lettuce
Shredded carrots
Shredded red cabbage
Diced cooked beets (or raw shredded beets)
Sliced tomatoes
Sliced avocado
Diced white cheese (or shredded)
Thin-sliced mushrooms
Thin-sliced red onions
Alfalfa sprouts

Garnish the salad with:

Raw cauliflower florets
Raw broccoli florets

Top the piled-high salad with the dressing recipe below, to taste.


MOTHER NATURE'S HERB-OIL DRESSING:

3 c. olive oil
1 c. apple cider vinegar
1 t. sea salt, or BioSalt to taste
1/2 t. fresh ground black pepper
1 crushed garlic clove
1/3 c. dried parsley
4 t. dried dill weed
2 t. dried basil
2 t. dried thyme (or less. I think too much thyme makes foods taste moldy. Weird)
1/2 t. dried tarragon, crushed

Mix the dressing ingredients and give it some time to sit to let the flavors blend. Note that when you store this dressing in the refrigerator, the olive oil will solidify, so allow time to let it come to room temperature before using. shake well before use.

Mother Nature's Herb Oil Dressing



Enjoy nature's bounty,

Leila