salads & side dishes

Green Empress Dressing

Prep Time: 10 minutes
Cook Time: none

Ingredients:

1 can (8.5 oz)	Sweet peas, drained
2	scallions, trimmed and coarsley chopped
2 cloves	Garlic, coarsley chopped
1 cup	Fresh herb leaves (parsley, chive, basil and/or mint)
2 tablespoons	white distilled vinegar
2 tablespoons	Lemon juice
1/2 cup	Low-fat buttermilk
3/4 teaspoon	Kosher salt
1/4 teaspoon	Black pepper, freshly ground
1 tablespoon	Extra-virgin olive oil

Instructions:

To make the dressing purée, all of the ingredients in a blender or food processor until smooth. Goes well with tomato slices, avocado wedges, fresh mozzarella slices.

Other Uses:

Shrimp Salad with Green Empress Dressing: Mix 1/2 cup Green Empress Dressing and the finely grated zest and juice of 1/2 the lemon. Toss 1 pound cooked shrimp, cut in bite-size pieces, 1 cup diced red bell pepper, 2 thinly sliced scallions and the dressing until everything is uniformly coated; makes 4 servings.

Chicken Taco Primavera: Mix 1 1/3 cups (6 ounces) shredded, cooked chicken breast, 1/4 cup canned diced green chilies, 1/4 cup Green Empress Dressing, 2 teaspoons lime juice and 1/8 teaspoon chili powder and heat in a skillet or microwave until heated through. Serve with 8 warm tortillas (about 6 inches), 1/2 cup shredded lettuce, 1/2 cup diced tomato and 1/2 cup shredded tacos cheese; serves 4.

Grilled Salmon with Emerald Lacquer: Coat 1 pound salmon fillet with 1/4 teaspoon Southwest seasoning and 1 teaspoon olive oil. Grill about 5 minutes per side over a medium-hot direct fire until the fish flakes to gentle pressure. While the salmon is grilling mix 1/3 cup Green Empress Dressing and the finely grated zest and juice of 1 lime and pour over the grilled salmon; serves 4.

Recipe courtesy of mealtime.org

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