Susie Jimenez: Get out of the heat with this summer salad dressing
As the weather continues to heat up, no-cook and grilled meals become a lifesaver. The simplicity of a good but flavorful salad is something friends will remember. This dressing is simple but versatile.
¼cup whole grain mustard
¼ cup Dijon mustard
1 tablespoon agave
1 cup red wine vinegar
1 1/2 cups extra virgin olive oil
¼ teaspoon cracked black pepper
¼ teaspoon kosher salt
Mix all ingredients in a bowl with a whisk until well blended. Refrigerate up to 2 weeks — assuming you don’t polish it off before then!
Baby kale salad with pears, blue cheese and almond
4-5 cups kale
1 Asian pear, sliced thin
1/2 cup almonds, walnuts or peanuts, rough chop
1/2 cup blue cheese; Gorgonzola is my favorite
Mix with kale and 1/8 cup of dressing.
Marinate flank steak in the dressing for 45 minutes and grill to medium rare with your favorite sides. The result is a tangy yet sweet caramelized flavor.
Add ¼ cup of dressing to 1 cup mayonnaise with 2 tablespoons of chopped garlic. Dunk poached shrimp, grilled chicken tenders or your favorite veggies.
Susie Jimenez was runner-up on “Food Network Star” season 7 and owns a local catering company. Reach her at firstname.lastname@example.org.
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