You’re going to like this Green Goodness Salad Dressing. I recently reviewed the Wild About Greens cookbook by Nava Atlas and thought I would try to make something out of the cookbook.
I chose to make the Green Goodness Salad Dressing. As you can see in the photograph, this dressing is a gorgeous green color. It’s just lovely.
Green Goodness Salad Dressing
1/2 cup extra virgin olive oil
2 good handfuls of baby spinach leaves
1/2 cup peeled seeded and chopped cucumber
1/2 cup firmly packed fresh parsley
Two tablespoons lemon juice
Two tablespoons white or red wine vinegar
One tablespoon chopped fresh dill or one teaspoon dried dill
Freshly ground pepper to taste
Place all ingredients in the container of a food processor. Process until all that remains of the parsley is tiny flakes.
refrigerate the unused portion in an airtight container. Use within 2 days.
The cookbook says that this is a delicious dressing for grain or bean salads. It’s also tasty drizzled on lightly cooked or roasted vegetables.
Wild about greens, by Nava Atlas. Publisher is Sterling publishing,
Copyright 2012
This was about the easiest recipe to make. Just throw the ingredients in the food processor and turn it on. In seconds, you have a gorgeous salad dressing. It tastes good though I will confess that I added a bit of sea salt. I thought it needed it. That’s certainly personal preference though.
I continue to try to find new ways to prepare a variety of greens and this is a good addition to the repertoire. We’re still doing the 2021 Veggie Challenge and I think this recipe qualifies as a hit.
Chris posted a recipe for a Veggie Blender Dressing a while ago and this reminded me of that. I wonder how this compares to her dressing.