This is our favorite dressing and we make it with a strong garlic flavor.
Enjoy!
1 to 3 large cloves garlic minced (1 clove for mild flavor, 3 cloves for "WHOO-WEE now that's garlic!")
1 cup Italian extra-virgin olive oil (chemicals and high heat are not allowed in the processing of virgin olive oils)
1/2 cup apple cider vinegar
3/4 cup sugar
1/2 to 1 Tablespoon poppy seed
1/2 to 1 Tablespoon sesame seed
Place ingredients together in a blender and hit the button.
This salad dressing is great on spinach salad with strawberries or a leaf lettuce salad with walnuts, cranberries, carrot and broccoli pieces.
Showing posts with label garlic. Show all posts
Showing posts with label garlic. Show all posts
Friday, February 25, 2011
Sunday, February 20, 2011
Saute of Baby Spinach - first French recipe and it's a keeper
Our first recipe!
Biology has all the points on this recipe.
It's easy and delicious.
Mireille and I are adding recipes to the blog as an electronic recipe holder. Back in the day, I would have written this one down on a 3x5 card and made another card for Mireille. How nice all we have to do now is add a label to our post and Voila! Enjoy!
Recipe
1 Tablespoon butter
2 Tablespoon olive oil (extra virgin)
2 cloves of garlic, minced
6 cups baby spinach leaves
juice of one lemon (I squeezed half a lemon over the dish)
In a large skillet over medium heat, melt the butter with the olive oil. When they begin to foam, add the garlic and spinach leaves. Cover and cook for about one minute. Uncover, stir the spinach a bit and cover again. Cook until the spinach has barely wilted, but is still bright green, another 30 secs to 1 minute.
Remove from heat, stir in the lemon juice and serve immediately.
Served 4 (French serving size, not American)
Biology has all the points on this recipe.
It's easy and delicious.
Mireille and I are adding recipes to the blog as an electronic recipe holder. Back in the day, I would have written this one down on a 3x5 card and made another card for Mireille. How nice all we have to do now is add a label to our post and Voila! Enjoy!
Recipe
1 Tablespoon butter
2 Tablespoon olive oil (extra virgin)
2 cloves of garlic, minced
6 cups baby spinach leaves
juice of one lemon (I squeezed half a lemon over the dish)
In a large skillet over medium heat, melt the butter with the olive oil. When they begin to foam, add the garlic and spinach leaves. Cover and cook for about one minute. Uncover, stir the spinach a bit and cover again. Cook until the spinach has barely wilted, but is still bright green, another 30 secs to 1 minute.
Remove from heat, stir in the lemon juice and serve immediately.
Served 4 (French serving size, not American)
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