All the stress and strains of life drive you directly to salty, fatty foods. I have been having resolutions year after year to eat healthy, but failed again and again. Promises not kept can accumulate to haunt you one day, so I wanted to practice at least a few healthy food habits to regain the waistline I lost long time ago (…no one can stop me from dreaming!).
This is a versatile salad dressing that can enhance the taste of many salads. Michael Smith is our family’s favorite chef and the channel switching is arrested when it is his show on Food Network. He has posted this salad dressing and 10 variations of this dressing online at chefmichaelsmith.com.
I added no twists because it tasted good the way it is. Balsamic vinegar is a good substitute for white wine vinegar for a change in color and taste. I did not add any herbs to the dressing because I wanted to store it and use it with a nother salad. I would be adding different fresh herbs to the salads.
- 1 cup extra virgin olive oil
- ½ cup white wine vinegar
- 2 tbsp honey
- 1 tbsp Dijon mustard
- ½ tsp pepper
- salt as needed
Add everything in that order into a bottle and shake the bottle or mix vigorously with a spoon until they combine into a thick dressing.
This dressing when stored in the refrigerator thickens with a slimy olive oil layer separating. I was quite shocked to see the dispersed oil like a green goo floating on top. Take the bottle and stir it or shake it vigorously to emulsify the oil and vinegar.
Six beans salad
This salad is linked to nice memories of road trips, places and even some conversations at different places. It brings old snap shots with it. When we go on long trips and do not have the time to eat a leisurely meal we survive on fast junk, this is my way of adding a spin on the meal to make it homely (kids don’t care though!). I carry a store bought version of the beans salad as I love this nutrient rich, guilt-free, side dish. As we travel, the salad soaks in the dressing and is very tasty when eaten after endless snacking.
I wanted to try the salad at home but cooking all the beans would consume half my life and I don’t have so much to spare. Canned six beans at the grocery store cut my work by 5o%. It is just adding the other ingredients and mixing. Beans, as every one knows has a bad reputation. Gassy beans eaten in moderation cannot be a social issue and draining the water removes the flatulence causing complex sugars in the beans. Give it a try!
- 1/2 cup red kidney beans
- 1/2 cup white kidney beans (Cannellini beans)
- 1/2 cup chick peas (Garbanzo beans)
- 1/2 cup black eyed peas
- 1/2 cup Romano beans
- 1/2 cup baby Lima beans
- 2 celery stalks, chopped
- 1/2 red onion, chopped
- Few cherry tomatoes
- 1 cup fresh, finely chopped cilantro/coriander leaves
- Rinse and dry the beans from a can or boil different types of beans separately and mix them.
- In a large bowl, mix the beans, tomatoes, chopped celery, onion and coriander leaves.
- Add the salad dressing to the beans.
- Toss well to coat.
- Cover the salad and keep it in the refrigerator for several hours, to allow the beans to soak up the flavor of the dressing.
- Enjoy this chilled salad.
Phew! this is a unanimously approved favorite salad at home. Try it…it is irresistible! Play with the sweetness and sourness according to your taste.