Cranberry-Apple Salad Dressing

A good salad is like a good marriage: all the ingredients need to compliment each other. The idea is that if your salad dressing is on the sweet side you want to pair it up with a bitter leaf. A thicker vinaigrette would enhance an endive salad but overpower delicate watercress leaves. You also want just the right mix of textures. If you go overboard the heavier components stay at the bottom of the bowl. The most important thing is to keep things playful. Even when I tend to favor a simple salad I'll make it special by using some roasted hazelnut oil and high quality sea salt. Sometimes, I add some seasonal fruit slices, goat cheese crumbles and roasted nuts. My salad dressings don't usually involve any cooking time but this one is different and so worth the extra effort.

The creation of this salad dressing was an experiment gone well-- so I thought I'd share. It's creamy, tart and sweet. I love it with crisp salad leaves such as romaine or crunchy endives. The color alone is reason enough to make this delicious dressing.

Cranberry-Apple Salad Dressing 2 tablespoons olive oil 1/3 cup chopped onions 1/2 cup frozen cranberries 1/2 cup tart apple peeled and diced, such as Granny Smith or Pippin 2 tablespoons frozen orange juice concentrate 2 teaspoons dijon type mustard 1 teaspoon maple syrup 1 tablespoon olive oil 4 tablespoons water 1/2 teaspoon sea salt Saute the chopped onions in the 2 tablespoons of olive oil until translucent and beginning to brown. Add the cranberries and apples and continue cooking, stirring often, until softened (about 5 minutes). Transfer to blender and add the rest of the ingredients. Process until smooth. Add more liquid (orange juice or water) if you wish for a thinner dressing.

For more wonderful salad recipes go visit Stacey's After Thanksgiving Detox week. She's featuring many gorgeous salad recipes to make up for last week's feast.

Roasted Beet Salad with Creamy Orange Walnut Dressing

Beets are funny. They are so sweet you want them to be fruit but their earthiness puts them squarely in the vegetable camp. This dual personality works in our favor as we can enjoy them in both desserts and side-dishes.

I find beets to be humorous as well. Not many vegetables can claim to turn your kitchen or hands into the horror scene of a B-Movie. I always play this one up with my kids, who seem to enjoy the show. With Halloween approaching, one of my twins was seriously considering walking around the neighborhood with a beet root in one hand that she would chomp on before each house. We all thought it was a great idea until her sister pointed out that it wouldn't do because it was "so gross". Their plan, as of now, is to dress up as each other for Halloween and wear a shirt that says: "I am her" with an arrow pointing to the other one. So the girlie-twin was seriously perturbed at the idea that her look-a-like would dare to impersonate her with a mouth full of beets. Our life is never dull and neither are our plates.

This salad is elegant and perfectly flavored. The creamy dressing adds an orange fruitiness that plays well off the beets. The roasted walnut oil is luxurious and intriguing. The side-dish boasts a lovely blend of textures and flavors so that every bite is bathed in perfection.



Roasted Beet Salad with Creamy Orange Walnut Dressing (6-8 servings)

1.25 lbs red beets, peeled & sliced (1/4" thick)
1 tablespoon olive oil
1 teaspoon sea salt
1/2 tablespoon herbes de provence

For the dressing:
1 tablespoon lemon juice
1/4 cup light sour cream
3 tablespoons roasted walnut oil
1/4 teaspoon sea salt
1 1/2 teaspoon orange zest
1 tablespoon fresh orange juice

1/4 cup walnut pieces



Preheat oven to 375F.
On a cookie-sheet, coat the beet slices with the olive oil, sea salt and herbes de provence. Roast in the oven for 35 minutes, turning the slices with a spatula halfway through the cooking process. Make sure the slices are cooked to your liking and remove from the oven and let cool completely.

Pour all the ingredients for the dressing into a jar. Close the lid and shake vigorously.
On medium heat, roast the walnut pieces in a small pan until fragrant (1-2 minutes), being careful not to let them burn.

When ready to serve, give the jar a few shakes. Pour over beets and top with the roasted walnuts.



Artsy-Foodie's Tip:
This wonderful salad will keep for up to three days in the refrigerator. It's so tasty, chances are it won't last that long.







Feeling adventurous? Here's a different type of dessert made with beets:
Beet Mousse with Cardamon in Dark Chocolate Cups

Edamame Avocado Sandwich Spread

My friend Michelle and I are always trying to figure out how to diversify our kids' lunches. If you think of a school year as being 180 days of turkey or peanut butter sandwiches, it takes on a new meaning. Kids are not the only ones suffering from the dreaded bore of the lunch hour. Many of us grown-ups have a hard enough time coming up with an exciting dinner day-in and day-out so the last thing we want to spend energy on is our weekday lunches.

Last week, I was inspired to make an edamame spread after visiting Mary Ann's blog: Meet Me in the Kitchen. She posted a great looking Edamame, Tomato Cheese Melt. I ended up making my own version because of time constraints and other technicalities. My kids and I love this vibrant green spread which reminds us of green tea ice cream. It made a tasty sandwich.



Later that day, I brought some over to Michelle's. She has been asking for the recipe ever since.



Edamame Avocado Sandwich Spread
16oz frozen edamame (soybeans), shelled and thawed
1 ripe avocado, peeled and seeded
2 tablespoon of soy mayonnaise or other
Juice of 1 lime (about 2 tablespoons)
1 teaspoon of sea salt
1/2 tablespoon ground coriander
1 garlic clove, peeled
1/4 cup chopped cilantro or parsley (optional)

Put all the ingredients in the food processor and blend until smooth. Scrape the sides a few times and process again. Serve on bread or with crackers.

One more delicious sandwich-filling recipe for you to enjoy:
Wild Salmon Salad with Dill