Wednesday, October 2, 2013

the best salad dressing + a really easy salad recipe

My wonderful mother-in-law moved to Santa Barbara a few months ago, and we've all done pretty well at getting together on a weekly basis. Right before we went to NYC, Emma invited us over for an early dinner. She lives in a gorgeous Victorian building with lovely wooden floors and tons of sunlight streaming through the huge bay windows.

At this dinner, Emma introduced us to the best salad dressing ever: Annie's Shiitake Sesame Dressing. It's organic, which is always a plus, though unfortunately there's no low sodium / low fat version. That being said, it's still a lot healthier than most dressings out there. Emma served it with roasted turnips, sesame seeds, avocado, mushrooms, and tofu, which was an amazing combination.

Baby girl seems to like it, too, considering the ninja-like kicks I've been feeling after dinner lately.

After the jump, check out a really simple salad recipe (can I even call it a recipe when it's this easy? Salad idea?) that goes wonderfully with this dressing.

Tomato, Avocado, & Mozzarella Salad
1 container mozzarella balls (for a vegan salad, replace mozzarella with raw mushrooms or sauteed tofu)
1 container cherry or grape tomatoes, cut in half OR 3 diced heirloom tomatoes
1-2 avocados, diced
1/2 cup fresh basil, finely chopped
pinch of nutritional yeast (optional, but SO GOOD)
3-4 tablespoons Shiitake Sesame Dressing

Mix everything together in a bowl and allow to refrigerate for at least 2 hours. Serve with a slotted spoon to drain extra liquid.

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