Cold · Dressing · Family Recipes · Favorite · For Entertaining · Gluten Free · Holiday · Salad

Family Recipe: Aunt Ruth’s Salad Dressing

Probably my favorite of our Family Recipes! My grandparents used to own a restaurant/‘Supper Club’ outside of Chicago during the 60s and 70s- and this recipe always gets passed around in our family cookbooks.  This dressing gets made for every holiday, special occasion, or for when we want to class up a salad.  It is perfectly tangy, sweet, and works with any kind of lettuce, really!  To me, its one of the only things that makes iceberg lettuce worth eating.

Growing up I always though of this recipe as a ‘special occasion’ dressing, as we didn’t make it too often.  Probably because safflower oil was traditionally a bit hard to find in a regular supermarket.  Nowadays its pretty easy to find (even organic!) so thankfully this dressing will be made more and more often!

Aunt Ruth’s Salad Dressing
Time To Prepare: 5 mins

Ingredients:

1/2 cup apple cider vinegar

1/4 cup sugar

1 tsp salt

2 cloves garlic (minced or through a garlic press)

1/2 cup extra vigrin olive oil

1/2 cup safflower oil

Add all the ingredients to a quart sized major jar, and shake before serving!  Thats it 🙂
Dressing should last up to 1 week in the fridge.

Cold · Favorite · For Entertaining · Gluten Free · Holiday · Lunch · Recipe · Salad · Sides · Vegan · Vegetarian

Perfect 3 Bean Salad

I have tried soooo many recipes for 3 Bean Salad, and this one is my absolute favorite hands-down!  I have actually been known to eat this for breakfast it is that good (and then again for lunch… and then again for dinner ha).  This wonderfully tangy and and sweet bean salad is great for a quick lunch or snack, and goes great with a vegan burger, veggie dog, or anything from the BBQ.  And like most marinated salads, the beauty of this is that the longer it sits, the yummier it gets!

I have made a single batch of this and it doesn’t last long, so below is a doubled recipe!  Or rather… the recipe I make on the weekends so I can have it everyday of the week.

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Perfect 3 Bean Salad

Time:

Servings: 10

Ingredients For the Salad:

  • 2 14oz cans of Chickpeas (drained)
  • 2 14oz cans of dark red kidney beans (drained)
  • 2 cups of fresh chopped green beans
  • 1 yellow bell pepper
  • 1 cup of chopped parsley
  • 1/4 cup chopped cilantro
  • 4 green onions
  • 1 tsp red pepper flakes (optional)

 

For the Dressing:

  • 3 lemons, juiced (about a 1/3 cup)
  • 3 tbsp extra virgin olive oil
  • 2 tbsp apple cider vinegar
  • 2 tbsp whole grain mustard (I like the Trader Joes version!)
  • 2 tbsp honey
  • 2 tbsp sweet relish
  • 1 tsp salt
  • 1 tsp fresh ground pepper

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Wash the fresh green beans and place them in a medium pot with 3/4 cups of water.  Place a lid on the brans and steam them for about 6-8 minutes, until they are a bit softer but still have a bit of crunch to them.  Once cooled, cut them into bite sized pieces, I’ve found that 3/4 pieces per bean is perfect!

In a large mixing bowl (See *TIP below) combine the green beans with the chickpeas and kidney beans, drained and rinsed.  Chop the yellow bell pepper into small bite sized pieces, and add.  Finely chop the parsley, cilantro, and green onion and add to the bowl as well.

(TIP: Use your biggest mixing bowl.  No really, the BIGGEST one you have because there are a lot of things going in here, and it needs to be properly mixed!)

In a pint sized mason jar: juice the lemons, and combine with the rest of the dressing ingredients.  Shake, shake, shake until the dressing is a smooth consistency and pour over the bean salad.  Cover the salad and place in the fridge overnight so the dressing soaks into the beans, and everything is perfect.  In the morning, I like to transfer the bean salad in to single-serving sized 8oz or pint sized mason jars I can just throw into my bag and have at work!  For larger storage, quart jars will work too!

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