I don’t know about you, but spring time always makes me think of abundant, colorful salads! Our garden is starting to bloom and the tender leaves make the most amazing base for a variety of salads. While I love the goodies in the salad, the critical piece is always the dressing. It has to marry the flavors but not overpower the greens. A tricky combination that store bought dressings have a difficult time overcoming.
When the season is bursting with new aromas, I prefer a light dressing that brings out the freshness of the produce. I used to shy away from garlic in its raw form because I always assumed it would overpower a dish. However, I learned with the right balance of herbs and acidity, it would become one of my favorite go-to ingredients for this dressing…I hope you enjoy!
Fun Fact: Did you know garlic is one of the oldest cultivated plants? For over 5,000 years garlic has been used as food, medicine and even money because of its amazing properties. It can help reduce blood pressure, improve cholesterol levels, lower the risk of heart disease and help prevent dementia.