What an absolutely glorious week. I wrapped up the week with a wonderful book signing at Cockrell’s Mercantile, near Lee’s Summit, Missouri on Saturday. We were a ‘bit’ late in arriving due to all the farm implements that were on our two-lane road. We got behind everything from manure spreaders to fertilizer trucks.
When I walked in I was ‘totally’ surprised to see a line of guests awaiting us. I was sure glad I had a large bounty of homemade cookies along to cushion my tardiness.
When I wrote this new recipe for red raspberry dressing I had one ‘big’ detail that I was adamant about. I didn’t want my dressing to run through the salad and pool at the bottom of the bowl! When you whisk this yummy recipe up you’ll find it stays on top of the greens. Technically I am not a fan of vinaigrettes, in fact not in the least! I’ll eat a red raspberry dressing if it really compliments the salad it’s served with, but it’s not something I would normally choose. For those of you who are a bit like me, this recipe has you covered.
The ingredients for the greens can be altered to fit the likes of your audience.
I never enjoy onions on my salads, but perhaps others would. The mixture of fruit could also be changed out along with the type of nuts I have chosen. This would make a nice presentation at a Mother’s Day luncheon in a heartbeat. Something different, not too far out in left field. I enjoyed mine with fresh baked chicken chopped up on top.
Actually when it gets right down to it, you could follow my basic recipe structure and create another fruit dressing like peach for instance. Get outside the box, lighten up the calories, and try something new. A change in the food styles at home can help all of us get out of our regular routines and spice things up.
I came home from my little road trip thinking I would spend all day Sunday working on things on the home front. Wrong! Instead I became a total couch potato and can’t say I accomplished all too much! I suppose all of us have days like that every now and then. I usually call it ‘re-grouping’.
We’re preparing for lots of rain here in the Ozark hills over the next few days. In fact if we get all that’s headed our way it may be another repeat of this past December. Jonquils are in full bloom and other spring flowers have already shown themselves here in Branson West. Many have started raking away the debris from around their plants, but I’m leaving mine in place. It’s still a bit soon to take away all the protection when more winter could be out there.
While it’s raining everywhere this week take advantage of the indoor time to start planning your Easter menu! Simply Yours, The Covered Dish. www.thecovereddish.com.
Tender Greens with Red Raspberry Dressing
7-8 ounces, baby spinach or spinach/tender green blend
1 1/2 cups Strawberries, sliced or quartered
1 cup blueberries
1 cup toasted walnut halves, pecans work if desired
Black Kettle Seasoning, or your favorite seasoning spices
1 small red onion, thinly sliced
4 ounces Gorgonzola cheese, blue cheese, goat, feta or asiago, crumbled over top
Red Raspberry dressing
1/2 cup fresh red raspberries, or thawed frozen
1 tablespoon sugar
2 1/2 tablespoons Pinot Grigio white wine vinegar
1 teaspoons Dijon mustard
1/4 cup extra virgin olive oil
2 tablespoons honey
1 minced garlic clove, large in size
1/2 teaspoon salt
1/2 teaspoon ground white pepper
2 tablespoons sour cream or Greek yogurt
Prepare salads as desired whether it’s a large bowl or individual salads. Sometimes the amounts needed on the fruit and walnuts depends upon how the salad is being served. Sprinkle the cheese over the top after the dressing has been added to the salad so the cheese doesn’t get too soft.
Mash berries and stir in 1 tablespoon of sugar. Allow to set for 5-10 minutes, stirring again to blend. Place all ingredients in a cruet and shake to blend. Or simply use a whisk and incorporate. Refrigerate before serving for additional thickening. Yields 1 cup of dressing.
The original objective on the red raspberry topping was to come up with a dressing that didn’t run through and sink to the bottom. If the sour cream were omitted you would still have a dressing that would stay on top of the greens and not go directly to the bottom of the bowl. Especially if you refrigerated the dressing for an hour or so before serving.