Horseradish Vinaigrette And Salad

Horseradish Salad Dressing when blended. Cranberry Nasturtium Salad. Pic by M.C.

Horseradish is my latest food passion. It’s fantastic for clearing the sinuses. When I grated it, my eyes were watering. I slept really well with clear passages. Try my current favorite salad dressing.

1 cup olive oil
1/3 cup organic white wine vinegar
1/3 cup horseradish, grated
2 Tbsp. agave
2 garlic cloves, minced
2 Tbsp. parsley or cilantro, chopped
rainbow peppercorn to taste
1/2 tsp. Himalayan salt

Yields: 10-12 servings

I use a horseradish the size of a large carrot. Peel horseradish then grate half of it to get about 1/3 cup. Mince garlic and chop parsley or cilantro. Pour oil and vinegar into a 16-ounce Mason jar then add horseradish, agave, garlic, herbs, pepper, and salt. Shake the ingredients in a 16-ounce Mason jar for a vinaigrette. If you want that nice thick salad dressing texture then blend the ingredients. Try both. Leave the dressing out on the counter since vinegar will preserve the ingredients.

Here is the Horseradish Vinaigrette not put in blender. Just shake jar before using. Pic by M.C.

Next is the latest salad I throw together. The nasturtiums grow from my neighbor’s house to my land so I usually pick one or two for my salad at lunch. The wild onions I get on my walk. Look to see what’s growing wild in vacant lots, trails, or your neighborhood. Probably most people in America have dandelions growing in their lawn. I bought large dandelion leaves and they were not nearly as tasty as the wild dandelions in my front yard. You can add the leaves and flowers to your salad as long as you don’t spray your lawn with chemicals. Spoon two tablespoons of the Horseradish Vinaigrette on your salad. If the mood suites you, squeeze some lemon on top for taste and to help digest the oil.

2-4 cups spring lettuce
1 Tbsp. dried cranberries
1 Tbsp. sunflower seeds
mustard green flowers
wild onion with flowers
1-2 Nasturtiums

Yield: 1 serving

There is no need to keep to the exact recipes. Be creative!

Happy Vegan!

Recipe from blog of

Copyright 2021 Melissa Crismon