Tangy Dressings

Base Salad, Pickle Dressing, Kimchi Dressing

1. Base Salad

4 oz Little Leaf Farms Baby Crispy Green Leaf Lettuce

4 radishes, sliced and cut into matchsticks

¼ cup cherry tomatoes, halved

3 small persian cucumbers, sliced into ¼’ thick rounds (can substitute half moons of a regular cucumber)

● half of a small red onion, cut into half moons

2. Pickle Dressing

¼ cup brine from a jar of dill pickles

½ cup olive oil

1 tbsp grainy dijon mustard

1 garlic clove, minced

2 tbsp fresh lemon juice

Salt and Pepper to taste

3. Kimchi Dressing

6 tbsp store bought kimchi, chopped

1 tbsp sesame oil

2 tbsp soy sauce

⅓ cup extra virgin olive oil

¼ cup rice vinegar

3 tbsp lime juice

For the Base Salad

Combine all of the ingredients. Finish with salt and pepper to taste.

For the Pickle Dressing

Combine all of the ingredients in a 8 oz mason jar with a tight fitting lid. Shake until emulsified. Finish with salt and pepper to taste.

For the Kimchi Dressing

Place all of the ingredients in a blender or food processor and blend until you reach a creamy consistency. Salt and pepper to taste!

Nutrition Facts

2 servings

Serving size