Garden salad of green leaf, red leaf, and buttercrunch lettuces, parsley, spinach, diced radishes, sauteed baby beets, hard boiled eggs, and pumpkin seeds. Topped with the Tulip Tree Hill house dressing.
Right now the garden is providing an abundance of mixed greens and spring roots, so salad is on the menu more often than not. With the exception of the pumpkin seeds, everything in the salad above was raised right here. Pretty cool, huh? Hopefully with this year's pumpkin crop, even the seeds will be homegrown next spring.
My favorite dressing right now is a creamy sweet and sour herb mixture. Here's the recipe:
Tulip Tree Hill House Dressing
In a one pint jar, add the following:
1/2 cup apple cider vinegar
1 cup salad dressing
2 tablespoons sugar
1/2 teaspoon dill weed
1/2 teaspoon celery seed
1/4 teaspoon thyme
Put the lid on the jar and give it a good shake until well blended.
Open the jar, stick your finger in and give it a try.
Adjust sugar and/or vinegar to taste.
That's it, all done!
Please keep refrigerated.