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Herbal Garden Dressing with Tender Green Beans

Herbal Garden Dressing with Tender Green Beans 

 

For the Herbal Garden Dressing:

1 oz. apple cider vinegar

2/3 c. cold pressed extra virgin olive oil

Juice of ½ lemon

1 t. Celtic salt

½ t. pepper

1 scallion, diced

1 t. parsley, minced

1 t. chives, diced

1 t. tarragon, minced

1 t. prepared Dijon mustard or powdered mustard

Place all the ingredients in a jar then secure closed with a tightly fitted lid.  Shake vigorously until blended.

This herbal dressing is delicious with raw, freshly picked summer green beans. Can’t wait until summer or if the green beans available now are not tender enough to eat RAW, simply steam them gently until they gleam in emerald brilliance. Drizzle the Herbal Garden Dressing over the green beans and toss to completely coat.

This dressing is also delicious massaged into hearty greens like kale and chard.

Store any unused portions in the refrigerator.

Note: The fresh herbs are what make this dressing special. Experiment with different types. Try fresh rosemary, oregano, thyme or dill. Have fun with it and enjoy!

Love and delicious delight, Shana  ♥

 “I know that if odour were visible, as colour is, I’d see the summer garden in rainbow clouds.” ~Robert Bridges, ‘Testament of Beauty’

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Comments on: "Herbal Garden Dressing with Tender Green Beans" (6)

  1. Peggy said:

    This dressing sounds delicious, I will be trying it soon. Thank you so much for sharing it.

    • Peggy, the dressing really is delicious, and it is my absolute pleasure to share it with YOU and others. Enjoy! 🙂

  2. Reading a label describing wine is not a short story but it does heighten the mood and anticipation. I now am very food satisfied yet reading the ingredients and admiring that haphazard green bean display did enhance my desire and anticipation. I am not a big dressing fancier but this sounds tempting to try, with garlic it would tickle me. However, I will try your special method before I alter it. At least you point in the right direction. After all, you I respect as a taste treat expert in raw yummy things to eat. Thanks for the information and nudge to keep everyone and me eating healthily.

    • Puja, I am delighted you are tempted by this dressing. You can make so many fun variations to this recipe. Please don’t hold back- add the garlic if you wish! Yummy healthy blessings to you! 🙂

  3. Mary Pendleton said:

    Hi Shana! I have a question about the Salt. I don’t have celtic salt – plan on trying it but not buying anytime soon. If I substitute celtic salt with sea salt, would that change the amount? I think some salts are “saltier” than other salts?

    • Hi Mary! 🙂 I believe sea salt and Celtic salt are close in sodium content. Processed table salt has less sodium per weight and, therefore, less of a salty flavor. Keep in mind, though, that table salt lacks many health benefits and qualities that natural salts have. Natural salts like Celtic salt, sea salt, and pink Himalayan salt, for example, are all brimming with healthy minerals. They also will not raise blood pressure.
      As far as salting this recipe, I highly recommend starting slowly with the salt. You can always add more but you cannot take it away once added. Salt preferences are so personal. I use it to enhance the flavors. Add it gingerly; add it to taste. I hope you enjoy!

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