GARDEN SALAD WITH CREAMY DRESSING
1 lb. fresh garden lettuce (or in any season but summer, Romaine lettuce)
1 carrot, peeled and sliced
1 tomato, diced
1 avocado, diced
2 scallions, minced
1/2 c. walnut pieces
Croutons to top
1 c. sour cream
1 1/2 c. olive oil
1 tbsp. brown mustard
1 egg yolk
1 tsp. dried dill
2-3 cloves crushed garlic (more if you’re home alone, less if you have a date)
To prepare dressing, mix ingredients and blend until smooth. Refrigerate for
at least 1 hour. Mix salad ingredients together and serve with literally ANY
1 1/2 cups walnuts, toasted
1 Tbsp olive oil
1 tsp raw honey
pinch of salt
Toast the walnuts by spreading on a baking sheet. Heat at 200 degrees 5 minutes or until lightly browned.
Place walnuts in a small food processor and start the machine. Slowly pour in the olive oil. Use an additional 1 teaspoon at a time until it becomes pasty. Stop the machine often and scrape down the sides. When it reaches the consistency of “butter”, add the salt and honey then stop the machine.
Store in a sealed container and refrigerate for up to one month.