This creamy, tangy dressing works wonders over crisp lettuces. It’s a salad worth putting on your weekly eats list.
I got a salad spinner for Christmas last year. There aren’t too many things I hate more than wet lettuces in salad. The water displaces the dressing, leaving a flavorless bowl of foliage that started out with so much potential. I was excited to get the spinner, but didn’t use it right away because I don’t eat too many salads during the winter. So here we are, late into summer and I’m finally dusting off the thing but I couldn’t be happier.
I love a good crunchy romaine mixed with a delicate red leaf (which is what is pictured here). What I don’t love about the red leaf though, is that it doesn’t last if you don’t keep it dry (as is the case with many other lettuces). I swear, the stuff starts wilting on the way home from the market. It’s a tricky little bugger.
Enter salad spinner. Wash off your lettuces, tear ’em up, and spin ’em down. Store in an airtight container/bag in the fridge and you’ve got a heaping pile of fresh, dry lettuce for this week’s salads.
It’s the small things 🙂
Asiago Peppercorn Dressing
Makes roughly 12 servings (2 TBS per serving)
1 cup plain Greek yogurt (highly recommend Cabot, and no, I don’t get compensated for saying that, though I wish I did)
3 oz asiago cheese (or any other hard, salty cheese like parmesan)
2 small garlic cloves, peeled
2 scallion stalks, white part only
Juice of 1/2 lemon
2 TBS cracked black pepper
1 hearty pinch of salt
water to thin
-Blend all ingredients and thin with water to desired consistency.
Nutrition per 2 TBS serving: 41 kcal, 3g fat, 1g carb, 4g protein