Tuesday, January 19, 2010
Creamy Lemon Dilly Dressing
haven't tried them yet, do so. I promise you'll fall in love (if you're as passionate a foodie as I am).
In case you're curious about the stuffed pepper, I just tossed a stalk of brocolli, one carrot, 2 cloves of garlic and some sea salt in my food processor. What I couldn't fit into my peppers, I put on top of my brother's salad for him, and he loved it. For the potato salad, I used 2 russet potatoes, diced, boiled them in hot water until tender, and then let them cool in the fridge. Tossed 'em together with a chopped carrot, a stalk of celery also chopped, 2 tablespoons of chopped white onions, and 2 tablespoons of the lemon dilly dressing! Served over a bed of baby greens, it was a yummy, filling lunch.
1/2 cup macadamia butter
1/2 cup apple cider vinegar
4 tsps Victorian Epicure, lemon dill
2 tsps agave nectar
sea salt & black pepper to taste
1) Blend all ingredients together, and enjoy :)