Creamy Sage Dressing

A long, fun day away from home calls for a simple dinner upon return…and an equally simple blog post. I enjoyed a chopped salad last week, made from fresh veggies. Tonight, creating another colorful chopped veggie salad seemed ideal. And, I had a new salad dressing recipe I wanted to try. 

Creamy Sage Dressing
The thing that most appealed to me tonight, creating this summer fresh salad, was that I already had all the ingredients at home. No trip to the market was required. Any on hand veggies can go into this simple meal. Tonight my salad included chopped peppers, tomatoes, zucchini, cucumber, red onion, carrots, celery and avocado. I also included pinto beans. 

I like making a big bowl of salad and having it in the fridge, ready for a quick meal. The flavor improves as the various veggies blend together overnight. 

Creamy Sage Dressing
Last week I tried a yummy homemade honey mustard dressing. This evening I was excited to try a new recipe, saved from Anthony William’s Facebook page. The ingredients for this dressing are simple and healthy. And it includes fresh sage which intrigued me. I grow sage in my herb garden. 

Creamy Sage Dressing
I soaked the cashews for an hour, then combined  all of the ingredients in my blender and blended on high until creamy. I added a little sea salt and black pepper, to taste. 

This was a delicious dressing, light, creamy and flavorful. I loved plucking a couple of leaves from my sage plant and including them in the mixture. I am compiling healthy salad dressing recipes that I can make at home. This sage dressing makes the list!

Such simple homey pleasures, chopping veggies, and puttering in the kitchen.  I like taking care of myself in this way, at a level that nourishes my body deeply and nourishes my soul as well. 

Bon app├ętit! 

Creamy Sage Dressing

Fresh Veggies Day

Three things converged to inspire tonight’s creative endeavor: it was hot today, with a heat index this afternoon of 105 degrees, making cooking undesirable; today is Fresh Veggies Day, which is the perfect holiday for one living a plant based lifestyle; and I wanted to try a new healthy honey mustard dressing recipe I found. It was the perfect evening for a fresh, chopped veggie salad for dinner!

Fresh Veggies Day
I loved discovering that this was Fresh Veggies Day. My research didn’t turn up any info about this celebration, other than it is always recognized on June 16. However, it was easy enough to figure out how to celebrate…eat fresh veggies! 

I had already planned on a large chopped salad tonight , due to the warm temps, so what a happy occurrence. For me, the more veggies thrown into the mix, the better. I gathered the vegetables, and the ingredients for a simple, healthy version of Honey Mustard Dressing, from The Bewitchin’ Kitchen on Pinterest. 

Fresh Veggies Day
Fresh Veggies Day
Fresh Veggies Day
The dressing was a cinch to mix up, requiring only four ingredients. I popped the mason jar into the fridge while I chopped veggies for the salad. 

Fresh Veggies Day
The beauty of creating a chopped veggie salad is that any vegetable can be included. I used an assortment of fresh veggies, including celery, kale and spinach (from my garden), red onion, green, red and yellow peppers, banana peppers, carrots, tomatoes, zucchini and cucumber. For protein, I included two cups each of black beans and garbanzo beans. I added coarsely ground sea salt and black pepper, and topped the whole thing with a diced avocado. 

Fresh Veggies Day
This was one delicious meal! And during the summer months, this is my favorite kind of dinner. No cooking (I used canned organic beans), no fuss, very little clean up. I also got to use a vintage cut glass cruet, that once belonged to my Aunt Annie, to hold my chilled Honey Mustard Dressing. 

Both the salad and the dressing were wonderful! The honey mustard dressing was tangy and light and paired perfectly with the colorful chopped veggies. I’ll be making it often. I celebrated Fresh Veggies Day in the best possible way, with a healthy meal full of flavor. 

And I have leftovers! I get to enjoy a chopped veggie salad with honey mustard dressing again tomorrow.