Last night's salad was called the "diva salad" and I found the recipe in Fresh at Home. I've only made a few things from this cookbook but I think with its salads, noodle dishes, rice bowls and other delicious healthy things it will fast become a favourite. The diva had romaine lettuce, potato wedges (you're supposed to roast the potato yourself but we have these yummy frozen seasoned ones so just used those), capers, sun dried tomatoes, red onion, avocado and creamy dill dressing - with another piece of jalapeno cheddar cornbread. I was really interested in the creamy dill dressing because it uses firm tofu, onions, dill, garlic, dijon, vinegar and some oil. It was pretty good and something different, and I loved that the dressing contains so much protein (because of the tofu). But it was impossible (at least with my food processor) to get a smooth non lumpy dressing. It was kind of like ricotta. This salad was really filling and very satisfying.
Tonight's salad used up last night's creamy dill dressing. We used romaine and red leaf lettuce, red bell pepper, olives, red onion, green onions, feta, and homemade garlic oregano bread crumbs. The bread crumbs were super delicious and definitely were an integral part of the salad!
The Diva Salad
Adapted from Fresh at Home
As I mentioned, we used some frozen seasoned potato wedges. But I'll write out the recipe as is. Next time I'll add more capers, more onion, and cut the sun dried tomatoes into bigger pieces because I couldn't really taste them.
8 frozen potato wedges (or make your own potato wedges)
6 cups mixed lettuce greens
2 tbsp capers, drained
1/2 batch Creamy Dill Dressing (recipe below)
6 sun dried tomatoes, rehydrated if dried, sliced thinly
2 thin slices red onion
1 ripe avocado, sliced
1. Toss lettuce greens and capers with creamy dill dressing. (I didn't do this and realized afterwards that I really should have.) Divide between 2 salad bowls.
2. Top with sun dried tomatoes, red onion and avocado.
3. Arrange potato wedges vertically around edges of salad and serve.
Creamy Dill Dressing
Adapted from Fresh at Home
3 tbsp + 1 tsp olive oil
1 cooking onion, diced
3 cloves garlic
2 cups chopped firm tofu (1 package)
1 tbsp dried dillweed
1/4 tsp sea salt
1 tsp dijon mustard (Ashley note: I love mustard so I'd add more next time.)
1/4 cup apple cider vinegar
filtered water (optional)
1. Heat 1 tsp of oil in a skillet over medium heat.
2. Saute the onion and garlic for 5 minutes or until softened. Set aside and let cool.
3. Put onion/garlic mixture, remaining olive oil, tofu, dillweed, salt, mustard and vinegar in a blender and process until smooth. Add water if needed for a smooth consistency.