Ingredients: 1 1/2 tablespoons red wine vinegar 1 teaspoon Dijon mustard 3 tablespoons extra-virgin olive oil Salt and freshly ground pepper 1 bunch watercress, thick stems discarded 1/4 pound mesclun salad greens 1 cup grape tomatoes
Category: Vegan
Can’t Beet This Salad
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Fines Herbes Classic French Seasoning Mix
Ingredients: 1 tablespoon fresh tarragon (chopped) 1 tablespoon fresh chervil (chopped) 1 tablespoon fresh chives (chopped) 1 tablespoon fresh parsley (chopped)
Roasted Cherry Tomatoes Recipe
Ingredients: 10 ounces cherry tomatoes, or grape tomatoes 2 tablespoon avocado oil 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper
Dehydrated Tomatoes
Ingredients: 2 plum tomatoes 4 pinches salt
Easy Chimichurri
Ingredients: 1 cup tightly packed chopped parsley leaves 1 cup tightly packed chopped cilantro leaves 0.25 cup red wine vinegar 0.5 onion, coarsely chopped 5 cloves garlic 1 teaspoon coarse salt 1 teaspoon dried oregano 1 teaspoon hot pepper flakes 1 teaspoon freshly ground black pepper 0.5 cup extra-virgin olive oil
Cold Melon Salsa
Ingredients: 3 tomatoes, seeded and finely diced 0.5 honeydew melon, peeled and finely diced 1 cantaloupe, peeled and finely diced 1 cup minced red onion 0.5 jalapeno pepper, minced 0.5 cup chopped fresh cilantro 3 tablespoons fresh orange juice 0.5 cup finely chopped almonds 0.5 teaspoon salt 2 tablespoons fresh lime juice
Melon Patch Cocktail
Ingredients: 1 ounce melon liqueur 1/2 ounce triple sec 2 ounces vodka 4 ounces club soda Garnish: orange slice
Lemon Tahini Dressing
Ingredients: 0.5 lemon, juiced 3 tablespoons tahini paste 2 tablespoons olive oil 2 tablespoons water 1 clove garlic, roughly chopped 0.5 teaspoon salt 0.25 teaspoon freshly ground black pepper
Pickled Hot Peppers
Ingredients: 1.5 pounds banana peppers, cut into 1 inch pieces 1 pound jalapeno peppers, cut into 1 inch pieces 0.25 pound serrano peppers, cut into 1 inch pieces 6 cups vinegar 2 cups water 1 medium onion, chopped 3 cloves garlic, crushed
