Jun 4, 2010
Adapted from Dreena Burton’s Eat Drink & Be Vegan ‘Back-to-Basics’ dressing.
2.5 tablespoons balsamic, white, or red wine vinegar
2 tablespoons apple cider vinegar
1 teaspoon Dijon mustard or regular mustard
2 tablespoons pure maple syrup
1/4 teaspoon sea salt
Ground black pepper to taste
1/2 minced clove of garlic (optional)
2 tablespoons extra virgin olive oil
Directions: Toss all ingredients into a bowl and whisk! Makes about 1/2 cup of dressing.
** I did not have the apple cider vinegar and I forgot to add the EVOO and it still turned out sweet and tangy. This dressing is better than store bought. and so simple to make. Definitely something to keep on hand when you want to impress your special someone**
My own Salad creation
In a large bowl add Spring Mix in the bag salad mix, 1 mini can of mandarin oranges (drained and rinsed), a handful of blackberries, feta cheese, 1/2 of an avocado chopped, and chopped pecans. I just eyeballed the amount of each ingredient. Add dressing- toss and plate.
Here is the recipe for the salmon.
1/4 cup butter, melted
3 tablespoons Dijon mustard
1 1/2 tablespoons honey
1/4 cup dry bread crumbs
1/4 cup finely chopped pecans
4 teaspoons chopped fresh parsley
4 (4 ounce) fillets salmon
salt and pepper to taste
1 lemon, for garnish
Preheat oven to 400 degrees F.
In a small bowl, stir together butter, mustard, and honey. Set aside. In another bowl, mix together bread crumbs, pecans, and parsley. Brush each salmon fillet lightly with honey mustard mixture, and sprinkle the tops of the fillets with the bread crumb mixture.
Bake salmon 12 to 15 minutes in the preheated oven, or until it flakes easily with a fork. Season with salt and pepper, and garnish with a wedge of lemon.
**I baked ours for 20 minutes**