On Friday, I picked up my second batch of farm-fresh vegetables.
This summer I signed up for a CSA share from a near-by farm. If you're not familiar with Community Supported Agriculture, the basics of it are people buy shares of a farm and then throughout the growing season receive vegetables as they come in to season.
Our first two shipments of vegetables have been mostly salad greens with some kale and chard. Last week I ate all my veggies as fresh salads, and I'll likely do the same this week.
A while back I decided to quit buying salad dressing. Basically, I was in the store, reading the ingredients on a bottle, checking for gluten, and decided store-bought dressing has way too many ingredients in it to be healthy, plus it's expensive. I'd rather just drizzle a little oil and vinegar on my salad.
Recently though, I've started experimenting with making my own salad dressing. This week's newsletter from the farm included this salad dressing recipe, which I can promise is delicious.
3/4 cup plain yogurt
2 tablespoons red wine vinegar
2 tablespoons lemon juice
1 tsp paprika
2-3 garlic cloves, minced
1 bunch dill, chopped
Mix all ingredients together. Enjoy on salad or as a dip.
The dressing recipe came with this salad recipe, which I haven't tried yet, but look forward to:
GREEK GREENS SALAD
1 large head or bag of lettuce
1 can black olives, halved
1/2 to 1cup crumbled feta cheese
1 cup shredded kale
1 cup shredded chard
3-5 green onions, chopped (or a 1/2 a red onion thinly sliced)
1 can or 2 cups cooked garbanzo beans and/or
2-3 chicken breasts, marinated with Greek marinade, grilled, then sliced and placed on top of salad (optional)