Let's talk about salad!

Salad is a very versatile category of food. You can make all kinds of salads, but I would say the basic components of any salad are vegetables and dressing. A good salad dressing can make eating platefuls of greens so enjoyable! We eat large greens salads, consisting of lettuce and a wide variety of baby leaves (mizuna, endive, tat soi, arugula, bok choi) twice a day during the spring. Greens are some of the first fresh vegetables you can get, and our bodies are craving them! Here's my basic go-to salad dressing recipe, which can be adapted in so many different ways: try it with different vinegars, added herbs and spices, a little jam - whatever flavour you want! I usually make this batch and put it in a 500ml jar in the fridge (keep in the fridge because of the fresh garlic and mustard).

Balsamic Dressing (make in blender - grind garlic first, then add everything except oils and water, blend, add oils and water and blend well. I use sunflower oil because olive oil will solidify in the fridge, but you can use any other edible oil.)

1 small clove garlic

1/4 tsp each salt and pepper

2-3 TBS maple syrup

1 TBS Dijon Mustard

1 TBS Apple Cider Vinegar

1/4 cup balsamic vinegar

2 TBS olive oil

1/2 cup sunflower oil

2 TBS water