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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
  cup extra virgin olive oil
 ¼ cup rice vinegar
 3 tbsp lime juice
For the Base Salad
1

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

For the Pickle Dressing
2

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
3

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