Recipes > So Savoury Herb Blend > The Dressing Makes The Salad
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Craft Show Update
Click read more for information regarding our proposed 2012 schedule.  Preserving the taste of Summer...I did it again, but this time I made my chutney with tomatoes from our own garden. What a thrill. I used the Tomato Relish recipe from the Edmond's Cookbook (page 184) and our Curry Blend (I add two tablespoons) from Bittersweet Herb and Spice Blends (of course!). It doesn't make a huge amount, but with just the two of us at home now we manage to make the amount last until next summer's tomatoes are ready!Cheers, Mary-Lee email us your idea... Craft Show UpdateWe have completed our fifteenth year of shows! Bring on #16...Click read more for information regarding our 2010 schedule. |
The Dressing Makes The Salad
Why not make the salad dressing the star of the show. No need to chop and dice 10 ingredients for a salad - keep it simple.
The Dressing Makes The Salad Coats a salad for 4 people 3 tablespoons olive oil ½ cup chopped walnuts ½ tablespoon Bittersweet So Savoury Blend** ¼ teaspoon sugar 2 tablespoons red wine vinegar salt and pepper to taste Heat olive oil in small fry pan and add walnuts. Cook slowly and toast. Put aside to cool (or they will spit at you when you add the vinegar). In a small jar with well fitting lid combine Bittersweet So Savoury, sugar, vinegar (salt and pepper) and shake well. Add the toasted walnuts and shake again. Dress a salad of just greens and tomatoes just before serving. **Also try Bittersweet Tarragon, Dilly Dill, Zesty Garlic, Italian or Hickory Smoked Onion in this recipe |