It may be May, but it’s cool and rainy here and will be for the next week or so. Not complaining, I am happy to enjoy more rain and cooler weather to be more appreciative when the summer heat arrives. And, California always needs the rain. Miko is not happy, he is pouting about not going for the evening walk and not wanting to even go in the backyard because he hates rain, hates it. Leela does not care, she has no problem wandering out in the rain to do her business.
Today we had a going away lunch at work for a co-worker and I was really torn on going because the menu at the restaurant was awful. The closest vegan options were veggie patty substitutes on the burgers and removing all the dairy, watered down salads, or a veggie pizza without cheese. It’s a sports bar in a bowling alley where the draws are drinking, bowling, live music, and watching sports which we could do none of on a weekday lunch. And the menu was full of bad decisions made after a few drinks. But I figured not going would look bad. So I went and got the veggie burger which was okay. The server said the bun was vegan and the veggie patty was actually considerably cheaper than the beef patty which was refreshing for a change.
I’m glad I went, it was a fun break from the workday. But I was craving a salad for dinner after, a huge salad loaded with kale and lentils and created a fun dressing for it.
- ¼ cup hemp seeds
- 2 tsp. Dijon mustard
- 3 tbsp. balsamic vinegar
- 2 tbsp. maple syrup
- 2 tsp. lemon zest
- ¼ cup water as needed
- salt and pepper to taste
Place all ingredients into a high speed blender and blend to a smooth and creamy texture. Makes 4 servings.
It is so nice having a huge salad after maybe not-so-healthy eating, right? And this dressing does a lot for a salad with a slightly sweet zing, tangy balsamic and Dijon, and a creamy texture that isn’t too heavy.
It coats nicely and the flavors work with a variety of salad ingredients savory and sweet.
Get back on track with this simple dressing.