Yield: 1 salad with dressing
Lettuce, any kind
Beets, fresh sliced and blanched or roasted
Artichokes (canned and seasoned)
Pumpkin seeds (lightly roasted in pan on stovetop until they just begin to pop)
Thinly sliced red onion
Sesame oil (olive oil relies upon wind pollination, but sesame plants benefit from cross-pollination by a variety of insects)
Chive vinegar (this is a simple vinegar infused with chive flavor from the chive flower, if available)
Blueberry preserves, with or without seeds.
1. Use about equal amounts of oil and vinegar—½ cup to start—then add about a tablespoon of preserves and 2 teaspoons mustard.
2. Mix in shaker container or stainless-steel bowl.
Recipe from Jeremy Corson, AVI Foodsystems at Goshen College