Salads – Make Your Own Salad Dressings

You can have delicious unique salad dressings at a fraction of the cost of the store-bought kind. You don’t have to be some kind of cooking genius, either. All it takes is a basic recipe and a willingness to experiment.

Start by saving a couple of empty bottles of purchased dressings. Glass is better but plastic will work too. Wash them well, soaking them for a while to take the labels off and to get them totally clean. Measure how much they will hold. It may be about a pint, or it might be more. Optionally, you can use any glass jar you have, but put some water in it, shake it up, and turn it upside down to be sure it won’t leak when you shake up the dressing.

In 2009 alone, Earthbound’s 33,000 acres avoided the use of over 305,000 pounds of toxic pesticides, 10.3 million pounds of synthetic fertilizers, and conserved 1.6 million gallons of petroleum by avoiding the use of petroleum-based pesticides and fertilizers. With sustainability the goal they use 100% post-consumer recycled PET for plastic salad containers and 99% post-consumer recycled corrugate for shipping cartons.

With the local deer sporting their new autumn and fall antlers, and beautiful red Pyracantha berries reminding me how they centered our Thanksgiving dinner tables growing up, this is a beautiful looking and healthy salad is perfect for fall and winter, alone or try it paired with artisan bread and soup.

Carmel-by-the-Sea Roasted Pear, Goat Cheese and Candied Pecan Salad

1 package of spring mix salad greens
2 unpeeled pears
1/2 c of dried cranberries
1/2 c of candied pecan pieces
4-6 oz goat cheese log
1/4 c apple juice
3 T brown sugar
1 T white wine vinegar
1 T extra virgin olive oil
Salt and pepper to taste

Cut the pears into fourths length-wise and core. Place in a baking dish. Combine the apple juice and brown sugar and pour over the paces. Bake 20-30 minutes until they are tender, basting occasionally with the juice. Remove to a plate and reserve ¼ cup of the juice mixture.

Whisk the reserved apple juice and white wine vinegar in a small bowl, whisk in the olive oil, season with salt and pepper to taste. I use sea salt and no pepper. Toss this dressing together with the greens in a salad bowl. Crumble in the goat cheese and mix throughout with a couple of light tosses. Divide onto four plates. Sprinkle each with the dried cranberries and candied pecans. Cut the pears into slices and arrange. Bon appetit

Resource Author Francisco Rodriguez Higueras
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