Comments on: Green Salad Series: Dress Those Greens!

By: Candace Mallard

Candace Mallard — Wed, 04 Nov 2009 13:01:45 +0000

We are members of a winter CSA in North Carolina. I just picked up our beautiful produce last evening. Now what do I do? “Our” farmer says that we can pretty much eat the green leafy part of everything we got. Some of the items we got are: a huge daikon radish w/greens. Apprently a daikon radish is a white root vegetable. Also , Tat soi, mustard greens, white turnips, boc choi, arugala, & a bunch of huge white radishes (forget name).
Thank you! I have been looking at your blog for a while.

By: Kimi Harris

Kimi Harris — Sat, 28 Jun 2008 19:22:00 +0000

Kathy,

Sounds like you are one step ahead of me. LOL We like the chocolate version so much, I haven’t branched out very much yet. But I am eager to try some berry versions. Thanks for letting me know how your experiments are going, it’s always great to hear what’s happening in your kitchen.

By: Kathy

Kathy — Sat, 28 Jun 2008 08:19:00 +0000

I love the pomegranate molasses! It makes a great kefir, too.
BTW–I tried to change up your coconut ice cream recipe the other day with peanut butter/banana. It was ok, but messed with the texture a little too much for my taste. However, there was nothing left, sooo…that says something. I am trying it tomorrow for a dinner party as just vanilla (with brownies and espresso creme anglaise). We’ll see how that goes.

By: Kimi Harris

Kimi Harris — Fri, 27 Jun 2008 02:53:00 +0000

Kathy,
Thank you so much for the suggestion! I have never tried that with pomegranate molasses before, but I do have some on hand! I haven’t gotten very creative with it yet, so I am so glad to have your suggestion. I will definitely give it a try!

By: Kathy

Kathy — Fri, 27 Jun 2008 02:43:00 +0000

Have you ever tried pomegranate molasses in your vinaigrette? I use it with or without the mustard and it is soooo yummy. It makes for a very rich dressing and is fabulous if you add fruit to your salad. I have become especially fond of adding a little pineapple to salads as of late, but dried fruit (appricots, cranberries) is wonderful, too, in addition to extra veggies. I’m not a big fan of the leaves, so I have to add lots of other interesting textures in order for salad to truly appeal to me.

By: Kimi Harris

Kimi Harris — Wed, 25 Jun 2008 19:01:00 +0000

d’anna,
That’s a wonderful idea! I had never thought or heard of trying that before!

By: D'Anna

D'Anna — Wed, 25 Jun 2008 09:13:00 +0000

I add a couple of tsps of homemade jam to the mix! My favorite is raspberry! YUM!!!

By: Michele

Michele — Tue, 24 Jun 2008 18:49:00 +0000

Yum! Absolutely!

Michele

By: Kimi Harris

Kimi Harris — Tue, 24 Jun 2008 16:35:00 +0000

Hey Michele,
Thanks for the comment! I will definitely have to try Napa Valley's organic balsamic vinegar.

Dijon does add a great taste to dressings! I especially like it with apple cider vinegar dressings. It adds a richness that it can lack otherwise.

Kimi

By: Michele

Michele — Tue, 24 Jun 2008 16:06:00 +0000

I like Napa Valley Naturals organic balsamic vinegar. It’s cherry wood aged for five years. I get it from Azure Standard.

Great post! I like to make my own salad dressings too, and especially like adding Dijon mustard, like you mentioned.

Blessings,
Michele
http://www.frugalgranola.blogspot.com