Imagine you have a big, beautiful salad in front of you- fresh greens piled high, sprinkled with a few of your favorite toppings. Maybe you don't have to imagine this. Maybe, just maybe, the lettuces from your garden are ready for the picking and you've already been enjoying fresh, garden salads, often twice a day, as we have been.
I adore salad in the spring. We also grow lettuce in the fall and I enjoy it then as well, but at that point, I'm a little (or not so little) burnt out on all things garden related. Yes, it's possible. In the spring, next to asparagus, fresh salads are our first tastes of fresh, green produce. Mercy.
Last year, I discovered how easy it is to make your own salad dressings, but this year I am sugar free and had to make some changes to my salad dressing recipe selection. Imagine that big, heaping salad in front of you again. Now imagine that you are drizzling delicious, tasty, processed sugar-free dressing on top.
Now, snap out of it and jot down these recipes. They are delicious. We love them. They taste so much like the white sugar versions, it's uncanny. If you've never made your own dressing before, do not be afraid. All ingredients go into one container (we using canning jars), get a good stir and that's it.
Garden Salad Dressing (adapted from Jamey's Aunt Anna's recipe)
This recipe makes 1 quart of dressing.
1 cup ketchup (Most commercial ketchup contains sugar. If this bothers you, see if you can find a sugar free version that does not use splenda or other artificial sweeteners.)
3/4 cup honey
1 1/2 tsp. salt
1 1/2 tsp. paprika
1 1/2 tsp. celery seed (so this is why I have this in my pantry!)
1 1/2 tsp. grated onion (optional)
1 1/4 cup oil
1/2 cup vinegar
Combine all ingredients in a quart jar and stir well. Refrigerate.
Creamy Salad Dressing
This recipe makes about 2 1/2 cups dressing.
1 1/2 cups mayonnaise
1/8 cup Dijon mustard
1/4 cup vinegar
1/4 cup oil
1/2 cup honey
1/4 tsp. celery seed
1/2 tsp. salt
Combine all ingredients in a jar and stir well. Refrigerate.