SALAD GREENS

Sweet Maple and Balsamic Vinegar Dressing
From Farmer John’s Cookbook

1 cup extra virgin olive oil
3 Tbs. maple syrup
2 Tbs. balsamic vinegar
2 Tbs. freshly sliced basil
1 Tbs. freshly squeezed lemon juice
1 tsp. dry mustard
1 clove garlic, minced (about ½ tsp.)
Salt
Freshly ground black pepper

Combine the oil, maple syrup, balsamic vinegar, basil, lemon juice, dry mustard, and garlic in a large jar.  With the lid tightly screwed on, shake the jar vigorously until the oil and vinegar have thickened.  Add salt and pepper to taste and shake again to combine.  Store the dressing in the refrigerator for up to 2 weeks.  To serve, toss it with salad greens or grilled or steamed vegetables.

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Creamy Tahini Dressing
From From Asparagus to Zucchini

3 Tbs. sesame seeds
½ cup tahini
¼ cup lemon juice
¼ cup sesame oil
¼ cup canola oil
¼ cup soy sauce, tamari, or shoyu
Dash of bottled hot pepper sauce or pinch of cayenne
1 tsp. dried dill weed

Toast sesame seeds in dry skillet or hot oven for several minutes, tossing often.  Cool and mix with remaining ingredients and ¼ cup water.  Makes 1 ½ cups.

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