Tuesday … well at least it’s no longer Monday. Everyone is back from vacation at work this week, but things are not slowing down and I’m thinking I need to take a few days off! Maybe hang around the house and look pretty like Smokey.
Or take the pups for long walks, Leela is always ready for that rain or shine!
Walks are her thing, she perks up so fast if she hears the closet with the dog leashes open and turns into a dancing ball of happiness. Salads are my thing, they may be the perfect health meal with endless flavor possibilities. But I’m still in use-it-up mode here trying to empty our pantry and freezer and become more efficient at using and turning over fresh ingredients this year. With this salad I emptied the huge jug of hemp seeds in the freezer – it only had about 1/2 cup left at the button, but was taking up a ton of space. So yes, technically I’m out of hemp seeds now. No worries, I’ll be getting my Subscribe and Save shipment from Amazon this month of this 5 lb. bag. Until then, I will continue to make room in the freezer!
Warming Balsamic Dressing
- 1/2 cup of shelled hemp seeds (or sunflower seeds would work too)
- 1 tbsp. dried basil
- 1 tsp. dried oregano
- 2 tsp. Dijon mustard
- 1/4 cup balsamic vinegar
- 1/2 cup water
- salt and pepper to taste
Place all ingredients into a high speed blender and blend to a smooth and creamy texture. Serve and enjoy! Makes 4 servings.
The color is a warming purple-ish red if that’s a color and I coated an interesting salad with raw broccoli in it because I’m also challenging myself to eat it more raw!
Thankfully the creamy, smooth, and tangy dressing really worked well with it.
And made a great, warming herb dinner salad.