1 Dressing, 3 Salads

The other day I whipped up a quick Vinaigrette – 1/2 cup white wine vinegar, 1 tablespoon lemon juice, 1 cup Lucini Basil Olive Oil, 2 tablespoons Maple Syrup, and 2 teaspoons salt. It made A LOT of dressing…


…so I’ve been eating a lot of salads.


Black rice, with fresh basil, raw cashews, sweetened dried coconut, and frozen pineapple. The hot rice thawed it all out after a few hours in the fridge.



This morning, inspiration from the Larchmont Farmer’s Market.


Coconut Almonds, Carrots…


…using a vegetable peeler to make ribbons, crushing the nuts (and adding a little bit of mustard to the dressing) before tossing together.


The I-don’t-wanna-shave-off-my-finger test version:



The prettier guy is coming to dinner at Kristine’s tonight; along with this simple compilation of the remaining ingredients – heirloom cherry tomatoes, pitted Kalamata Olives, fresh basil, and cucumber.



I thought the olives would compete with the coconut almonds, but just sampled some and am cool with the combo.

Check out some more healthy recipes over at Aloha.com – they’ll be featuring this recipe on their site.


8 thoughts on “1 Dressing, 3 Salads

  1. Emily

    I’ve been looking for a new, simple dressing. Definitely going to try this!

    And I’m seriously eyeing those coconut almonds…

  2. Sabrina @ Living, Learning, Eating

    I just saw you on Silicon Valley! Huge surprise (maybe you’ve posted about it, but I’ve had finals and haven’t been following any blogs for a while) – THAT’S SO EXCITING! You were awesome and gorgeous, congratulations!

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