From early spring through late fall, getting enough vegetables in the day is the least of my concerns. During the slightly warmer months, my midday meal typically involves many cups of greens in my oversized bowl (technically, it’s a serving bowl), whatever veggies I have on hand (grated carrots, roasted cauliflower, jicama, diced green onions, etc.), and a protein.
And of course, what ginormous salad would be complete without a generous helping of salad dressing? A salad so big, requires a lot of dressing, so I try to keep it as nutritious as possible by making my own at home. Lately, I’ve been adding some Living Harvest Hemp Oil to my homemade blends for:
I have always been a huge fan of honey mustard, so some version of this type of dressing is pretty much always in the rotation. The recipe below is a slight spin on the traditional … and what I call my “grown up” variation. It uses maple instead of honey, the spicier Dijon instead of plain yellow mustard, and of course, some of that virtuous hemp oil …
Maple Dijon Dressing
Recipe adapted from my personal blog, Alisa Cooks.
In a small dish, whisk the mustard, vinegar, maple syrup (start with 1/2 tablespoon). Slowly drizzle in the hemp oil while whisking. It should “catch” and emulsify as you whisk. Once you have a nice smooth dressing, taste, and adjust as desired with additional maple syrup.
Makes one generous and speedy serving
Article, Recipe, and Photos by Alisa Fleming, founder of GoDairyFree.org, blogger at Alisa Cooks, and author of Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a freelance writer for several publications, with an emphasis on creating recipes for various types of special diets.